Beetroot, Thyme and Goat's Cheese Risotto

Beetroot, Thyme and Goat's Cheese Risotto

4.6 96 évaluations

Préparation 20min

Total 45min

4 portions

Ingrédients

beetroot raw, peeled and cut in pieces (3 cm)
300 g
garlic clove
1
onions quartered
140 g
olive oil
20 g
dry white wine
130 g
risotto rice
320 g
liquid vegetable stock hot
700 g
fine sea salt
1 ½ tsp
freshly ground black pepper or more to taste
¼ tsp
unsalted butter
15 g
soft goat's cheese cut in cubes (1 cm)
150 g
fresh thyme leaves
1 tsp

Niveau

facile

Infos nut. par 1 portion

Protides 15.6 g

Calories 2219 kJ / 530 kcal

Lipides 19.3 g

Glucides 73.4 g

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Également présenté dans

Risotto 9 Recettes
Royaume-Uni et Irlande

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