Filter
Reset
Sort ByRelevance
HOPEB
Beet risotto
Vegetarian risotto with beetroot and white cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Chop the onion. Heat the oil and fry the onion for 3 minutes.
-
Add the rice and cook for 2 minutes until the grains shine. Add a dash of hot stock and stir until it is absorbed.
-
Then add another shoot. Repeat until the rice is al dente, this takes about 15 min.
-
Drain the beets and add them. Heat for another 5 minutes until the rice is tender and creamy.
-
Mix the cheese cubes off the heat with the risotto. Spread over 4 plates and sprinkle with the arugula.
Blogs that might be interesting
-
30 minMain dishchicken fillet à la minute, Mexican seasonings mix, traditional olive oil, avocado, bunch onion, sour cream, rucolasla melange, Tortilla wraps,chicken fajitas with avocado and spring onion -
40 minMain dishshallots, olive oil, Spinach, freshly ground black pepper, ham, Sun dried tomatoes, mozzarella cheese,gratinated spinach ham rolls -
15 minMain dishinstant couscous, Red pepper, spring / forest onion, cucumber, olive oil, lemon juice, steak, cumin powder (djinten), tzaziki,couscous salad with roast beef and tzatziki -
55 minMain disholive oil, onions, beef soup balls, garlic, dried thyme, ketjapmarinade, winter carrot, potato slices,casserole with meatballs and winter carrot
Nutrition
570Calories
Sodium10% DV250mg
Fat34% DV22g
Protein50% DV25g
Carbs22% DV66g
Fiber16% DV4g
Loved it