Beetroot, Thyme and Goat's Cheese Risotto
TM5 TM6

Beetroot, Thyme and Goat's Cheese Risotto

Ingredients

  • 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 groud 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

Nutrition
per 1 portion
Calories
2219 kJ / 530 kcal
Protein
15.6 g
Carbohydrates
73.4 g
Fat
19.3 g

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