Beetroot risotto

Beetroot risotto

3.8 85 rating

Prep. 15 min

Total 35 min

4 portions

Ingredients

raw beetroots (approx. 300 g total), peeled and cut into quarters
2
fresh dill leaves only, for garnishing
2 sprigs
red onion cut into halves
150 g
garlic cloves
2
olive oil
20 g
Arborio rice
300 g
white wine
50 g
balsamic vinegar
20 g
ground black pepper
½ tsp
water
700 g
Vegetable stock paste (see Tips)
1 ½ tbsp
goats cheese to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 140.4 mg

Protein 9.8 g

Calories 1531.5 kJ / 364.6 kcal

Fat 3.3 g

Fibre 5.5 g

Saturated Fat 2.1 g

Carbohydrates 68.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Meals in a Flash 91 Recipes
Australia and New Zealand

You might also like...

Risotto with lemon, thyme and feta

30 min

Pumpkin risotto with bacon

40 min

Beetroot soup (gut health)

40 min

Pea and garden mint fritters

25 min

Beetroot soup with herb dumplings

1 h 10 min

Sweet potato, parsnip and broccoli frittata

55 min

Creamy capsicum and zucchini soup

40 min

Zucchini, lentil and coconut stew

30 min

Beetroot, Thyme and Goat's Cheese Risotto

45 min

Parsnip and bean mash

25 min

Carrot gnocchi with zucchini cream

1 h 15 min

Asparagus risotto

40 min