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Ingredients
- 2 raw beetroots (approx. 300 g total), peeled and cut into quarters
- 2 sprigs fresh dill leaves only, for garnishing
- 150 g red onion cut into halves
- 2 garlic cloves
- 20 g olive oil
- 300 g Arborio rice
- 50 g white wine
- 20 g balsamic vinegar
- ½ tsp ground black pepper
- 700 g water
- 1 ½ tbsp Vegetable stock paste (see Tips)
- goats cheese to serve
- Nutrition
- per 1 portion
- Calories
- 364.6 kcal / 1531.5 kJ
- Protein
- 9.8 g
- Fat
- 3.3 g
- Carbohydrates
- 68.1 g
- Fibre
- 5.5 g
- Saturated Fat
- 2.1 g
- Sodium
- 140.4 mg
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