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Chanelle Carl
Buckwheat risotto with beetroot, goat cheese and pine nuts
Risotto with onion, garlic, beetroot, buckwheat, pine nuts, goat cheese and arugula.
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Ingredients
Directions
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Chop the onions and finely chop the garlic.
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Cut the red beet into cubes of ½ cm. Ris the leaves of the sprigs of thyme.
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Heat the oil in a heavy-bottomed pan over a high heat. Add the onion and thyme and fruit for 3 minutes.
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Add the garlic and cook for 1 min. Add the buckwheat and cook for 3 minutes while stirring until the grains are glassy.
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Add a dash of hot vegetable stock and stir until it is absorbed. Add a dash of hot broth each time and keep stirring until it is absorbed.
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Repeat until the buckwheat is done. This takes about 25 minutes. Add the red beet for the last 10 minutes and heat it.
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In the meantime, heat a skillet without oil or butter and roast the pine nuts in a min.
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Crumble the goat's cheese and stir half by the risotto.
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Divide the arugula over the plates and divide the risotto.
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Sprinkle with the rest of the goat's cheese, the pine nuts and season with salt and pepper.
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Nutrition
550Calories
Sodium22% DV520mg
Fat37% DV24g
Protein42% DV21g
Carbs19% DV56g
Fiber48% DV12g
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