Dinner

Beet and Prosciutto Risotto is for Dinner.

Beet and Prosciutto Risotto takes 15 minutes to prepare.

Beet and Prosciutto Risotto takes 60 minutes to cook.

Beet and Prosciutto Risotto makes 8 servings.

The ingredients for Beet and Prosciutto Risotto are:

1.25 cup Beets, fresh
3 1tsp Olive Oil
1.25 cup, chopped Onions, raw
5 clove Garlic
1.75 cup Arborio Rice, Raw (by DIRTGAL)
5 cup Beef stock, home-prepared
6 oz Prosciutto
1 tsp Thyme, fresh
1 tsp Rosemary
1 tsp Parsley, dried
4 serving cheese, Kraft Italian 5 cheese blend (1 oz or 1/4 cup)

Here is how you make Beet and Prosciutto Risotto:

Cut the beets into small cubes. Lightly coat with olive oil, salt and pepper and roast in the oven at 375 for about 20 minutes. Dice the onion & saute for ~5 minutes. Add the risotto and let brown. Add the minced garlic. 1 ladle at a time, pour in the broth and stir mixture until liquid is absorbed. Continue this step until all broth is gone.Cut the prosciutto into small slices/pieces and roast in the oven until crisped. Add the beets and prosciutto to the risotto mix. Stir in the cheese and herbs.EatServing Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JODANGEROUSLY.

The nutritional information for Beet and Prosciutto Risotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 293.7

• Total Fat: 8.7 g
• Cholesterol: 25.0 mg
• Sodium: 862.3 mg
• Total Carbs: 39.4 g
• Dietary Fiber: 1.1 g
• Protein: 14.0 g