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Beetroot risotto

Beetroot risotto
3.8 85 rating
Prep. 15 min
Total 35 min
4 portions
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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

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Australia and New Zealand

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