Beetroot, Thyme and Goat's Cheese Risotto

Beetroot, Thyme and Goat's Cheese Risotto

4.5 90 ratings

Prep. 20 min

Total 45 min

4 portions

Ingredients

beetroot raw, peeled and cut in pieces (3 cm)
300 g
garlic clove
1
onions quartered
140 g
olive oil
20 g
dry white wine
130 g
risotto rice
320 g
liquid vegetable stock hot
700 g
fine sea salt
1 ½ tsp
freshly ground black pepper or more to taste
¼ tsp
unsalted butter
15 g
soft goat's cheese cut in cubes (1 cm)
150 g
fresh thyme leaves
1 tsp

Difficulty

easy

Nutrition per 1 portion

Protein 15.6 g

Calories 2219 kJ / 530 kcal

Fat 19.3 g

Carbohydrates 73.4 g

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UK and Ireland

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