Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon olive oil
  • 1/2 medium yellow onion (chopped)
  • 3/4 cups arborio rice
  • 2 cloves garlic (minced)
  • 2 tablespoons balsamic vinegar
  • 3/4 teaspoon dried rosemary
  • 1 medium beets (peeled & grated (about 1 cup) - (See Note 1))
  • 2 kale leaves (finely chopped (about 1 cup) - (See Note 2))
  • 2 cups vegetable broth
  • 1/4 teaspoon ground pepper
  • Kosher salt (to taste)
  • Grated Parmesan cheese (or nutritional yeast (for vegan))

Instruction

  • Heat the olive oil in a large saucepan set over medium heat.
  • Add the onions and cook until they are tender, about 5 minutes.
  • To the onions, add the rice, garlic, vinegar and rosemary. Stir, cooking, until the rice is coated, about 1 minute.
  • Stir in the beets, kale and vegetable broth.
  • Bring the mixture to a boil, then cover and reduce heat to medium-low.
  • Cook until almost all of the liquid is absorbed, 25 to 30 minutes.
  • Season with salt and pepper. Serve. Optional: Top with Parmesan cheese or nutritional yeast.