Beetroot risotto

Beetroot risotto

3.7 77 évaluations

Préparation 15min

Total 35min

4 portions

Ingrédients

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

Infos nut. par 1 portion

Calories 364.6 kcal / 1531.5 kJ

Protides 9.8 g

Lipides 3.3 g

Glucides 68.1 g

Fibre 5.5 g

Graisses saturées 2.1 g

Sodium 140.4 mg

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Également présenté dans

Meals in a Flash 91 Recettes
Australie et Nouvelle-Zélande

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