![Beetroot, Thyme and Goat's Cheese Risotto Beetroot, Thyme and Goat's Cheese Risotto](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/1FF4B5C1-DCDA-4D95-858B-DA31455FB45E/Derivates/C392E34D-33B7-4397-A671-648378F28F0A.jpg)
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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 liquid 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
- 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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