Beetroot risotto

Beetroot risotto

3.8 85 Bewertung

Vorbereitung 15 Min

Gesamt 35 Min

4 portions

Zutaten

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

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 140.4 mg

Eiweiß 9.8 g

Brennwert 1531.5 kJ / 364.6 kcal

Fett 3.3 g

Ballaststoffe 5.5 g

gesättigte Fettsäuren 2.1 g

Kohlenhydrate 68.1 g

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Australien und Neuseeland

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