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
-
50 minMain dishonion, garlic, chicken breast, peeled canned tomatoes, traditional olive oil, Indian curry paste, Broccoli, sticking potato, chicken broth in pot,chicken curry
-
90 minMain dishonions, oil, lamb, fresh ginger root, garlic, chili pepper, mild Indian curry paste, Spinach, Red pepper, Red pepper, fresh coriander, lemon juice,lamb with spinach
-
30 minMain dishRed onion, mango, Red pepper, hare chops, baby potatoes, bean mix, cranberry compote, lemon juice,grilled hare chop with cranberry salsa
-
60 minMain dishfrozen puff pastry, cool fresh broccoli, medium sized egg, cook's cream, grated old Gouda cheese 48, winter carrot, honey mustard dressing,savory pie with carrot salad
Nutrition
570Calories
Sodium10% DV250mg
Fat34% DV22g
Protein50% DV25g
Carbs22% DV66g
Fiber16% DV4g
Loved it