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Beet risotto
 
 
4 ServingsPTM30 min

Beet risotto


Vegetarian risotto with beetroot and white cheese

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Directions

  1. Chop the onion. Heat the oil and fry the onion for 3 minutes.
  2. Add the rice and cook for 2 minutes until the grains shine. Add a dash of hot stock and stir until it is absorbed.
  3. Then add another shoot. Repeat until the rice is al dente, this takes about 15 min.
  4. Drain the beets and add them. Heat for another 5 minutes until the rice is tender and creamy.
  5. Mix the cheese cubes off the heat with the risotto. Spread over 4 plates and sprinkle with the arugula.


Nutrition

570Calories
Sodium10% DV250mg
Fat34% DV22g
Protein50% DV25g
Carbs22% DV66g
Fiber16% DV4g

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