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Beet risotto
Vegetarian risotto with beetroot and white cheese
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Ingredients
Directions
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Chop the onion. Heat the oil and fry the onion for 3 minutes.
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Add the rice and cook for 2 minutes until the grains shine. Add a dash of hot stock and stir until it is absorbed.
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Then add another shoot. Repeat until the rice is al dente, this takes about 15 min.
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Drain the beets and add them. Heat for another 5 minutes until the rice is tender and creamy.
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Mix the cheese cubes off the heat with the risotto. Spread over 4 plates and sprinkle with the arugula.
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Nutrition
570Calories
Sodium10% DV250mg
Fat34% DV22g
Protein50% DV25g
Carbs22% DV66g
Fiber16% DV4g
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