Beetroot risotto

Beetroot risotto

3.8 87 ratings

Prep. 15 min

Total 35 min

4 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Meals in a Flash 91 Recipes
Australia and New Zealand

You might also like...

Mushroom quinotto

30 dk

Asparagus risotto

40 dk

Stuffed capsicums with herbed quinoa

30 dk

Vegetarian quiche

1sa 55 dk

Polenta zucchini slice

2sa 10 dk

Beetroot, feta and spinach quiche

1sa 40 dk

Roasted pumpkin and quinoa risotto

40 dk

Vegetable curry with cauliflower couscous

45 dk

Couscous with apricots, hazelnuts and feta, mixed vegetables

1sa 15 dk

Risotto with lemon, thyme and feta

30 dk

Risotto verde

45 dk

Creamy capsicum and zucchini soup

40 dk