Beet Risotto
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 300 grams Arborio rice
- 2 Tbsps vegetable oil
- 750 milliliters Vegetable broth
- 500 grams Red Beets
- 1 Tbsp lemon juice
- 100 grams Whipped cream
- salt
- freshly ground peppers
- cayenne pepper
- Basil (for garnish)
Preparation steps
1.
Peel the onion and finely chop. Heat the oil in a saucepan and cook the onion until soft over medium heat. Add rice and cook, stirring, until it is covered by fat. Add the vegetable stock and bring the rice to a boil, then cover and cook for 25 minutes at low heat.
2.
Wash, peel and grate the beet into the rice. Add lemon juice, boil everything again then turn off the heat and allow to stand for 5 minutes. Mix cream into the risotto, then add salt, pepper and cayenne pepper and serve garnished with basil.
