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Beetroot, Thyme and Goat's Cheese Risotto
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- 300 g beetroot, raw, peeled and cut in pieces (3 cm)
- 1 garlic clove
- 140 g onions, quartered
- 20 g olive oil
- 130 g dry white wine
- 320 g risotto rice
- 700 g vegetable stock, hot
- 1 ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper or more to taste
- 15 g unsalted butter
- 150 g soft goat's cheese, cut in cubes (1 cm)
- 1 tsp fresh thyme leaves
- per 1 portion
- 2219 kJ / 530 kcal
- 15.6 g
- 73.4 g
- 19.3 g