Beetroot risotto
TM6 TM5

Beetroot risotto

3.5 (31 ratings)

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
1531.5 kJ / 364.6 kcal
Protein
9.8 g
Carbohydrates
68.1 g
Fat
3.3 g
Saturated Fat
2.1 g
Fibre
5.5 g
Sodium
140.4 mg

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