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Creamy beet risotto with Italian cheese
Italian risotto with beet, cream cheese, arugula and Italian cheese.
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Ingredients
Directions
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Chop the onion. Bring the broth to the boil.
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Heat the butter in a thick-bottomed pan and fry the onion glassy.
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Add the rice and bake all the way until the grains shine.
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Add the stock to the rice for a dash and let it boil gently until the stock is absorbed.
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Repeat until all the stock has been absorbed and the rice is al dente and smooth.
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Meanwhile, let the beets drain into a sieve and cut into pieces.
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Stir in the cream cheese and beetroot through the risotto and warm well. Spread the arugula over the plates, scoop the risotto and sprinkle with the cheese flakes.
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Nutrition
480Calories
Sodium0% DV1.340mg
Fat22% DV14g
Protein30% DV15g
Carbs24% DV71g
Fiber16% DV4g
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