Chicken And Beet Risotto
Ingredients
Instructions
- Preheat oven to 350°F. Wrap beet in foil and bake for 1 hour, or until tender when pierced with a skewer. When cool enough to handle, peel skin then cut into small cubes.
- Meanwhile, heat 1 tbsp oil over high heat. Cook chicken for 5-7 mins, until browned and cooked through. Set aside. Add remaining oil and saute onion, garlic and thyme over medium heat for 3 mins. Add rice and cook for 1 min. Add wine and cook for 1 min, stirring, until absorbed. Add hot stock, 1 cup at a time, stirring between additions, until almost all liquid absorbs. Return chicken to pan and season. Add feta.
- Serve topped with beet and arugula.
Nutrition & Diet Analysis (per serving)
560
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).