
Devices & Accessories
Beetroot, Thyme and Goat's Cheese Risotto
Prep. 20 min
Total 45 min
4 portions
Ingredients
-
beetroot raw, peeled and cut in pieces (3 cm)300 g
-
garlic clove1
-
onions quartered140 g
-
olive oil20 g
-
dry white wine130 g
-
risotto rice320 g
-
liquid vegetable stock hot700 g
-
fine sea salt1 ½ tsp
-
freshly ground black pepper or more to taste¼ tsp
-
unsalted butter15 g
-
soft goat's cheese cut in cubes (1 cm)150 g
-
fresh thyme leaves1 tsp
Nutrition per 1 portion
Calories
530 kcal /
2219 kJ
Protein
15.6 g
Fat
19.3 g
Carbohydrates
73.4 g
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Risotto
9 Recipes
UK and Ireland
UK and Ireland
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