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Beetroot Risotto

Beetroot Risotto

By Zoe Magsaysay
0’ Prep time
45’ Cook time
45’ Total time
2228 Calories
1 Serving

Summary

The recipe Beetroot Risotto can be made in approximately 45 minutes. For $4.88 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 46g of protein, 65g of fat, and a total of 2229 calories. This recipe serves 1. This recipe from Foodista requires butter, bun beetroot, aborio rice, and olive oil. 1 person were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is a rather pricey recipe for fans of Mediterranean food. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. If you like this recipe, you might also like recipes such as Beetroot, Banana & Berry Smoothie ft. Love Beets Baby Beetroot, Wild Rice, Baby Beetroot & Beef Kofta Salad (ft. Love Beets Baby Beetroot), and beetroot tikki or beetroot patties.
Zoe Magsaysay 0 Followers

Step by Step

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Step 1

Cook beetroot as per cooking instructions, allow to cool then cut into(1cm) 1/2 inch cubes, put to one side.
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Step 2

Place the oil and butter in a large heavy based shallow pan and saute the onion over a moderate heat until softened.
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Step 3

Add the rice and stir to coat in the oil and butter, then gradually add the stock stirring constantly between each addition. Complete this process until all the stock is added and the rice is creamy in consistency (the rice grains should be 'al dente'). This will take approximately 15-20 minutes.Stir the chopped beetroot, mascarpone, horseradish and parsley into the risotto, heat for a further 1-2 minutes.To serve: Pile spoonfuls of the risotto into large serving bowls and garnish with the reserved beetroot leaves.
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Step 4

Serve immediately.NOTES : A wonderful flavoured and coloured risotto made with freshly cooked beetroot.

Ingredient

  • butter
    butter
    28.35 grams
  • horseradish
    horseradish
    2 tbsps
  • sub bun
    sub bun
    375 grams
  • olive oil
    olive oil
    2 tbsps
  • vegetable bouillon cube
    vegetable bouillon cube
    1
  • fresh flat leaf parsley
    fresh flat leaf parsley
    20 grams
  • rice
    rice
    226.8 grams

Nutrition Facts

View nutrition facts
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