EatSmarter exclusive recipe

Beetroot Risotto

with Caramelized Onions
4.642855
Average: 4.6 (14 votes)
(14 votes)
Beetroot Risotto

Beetroot Risotto - What color! What a sweet earthy aroma! Creamy risotto with beetroot!

share Share
print
bookmark_border Copy URL
Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
419
calories
Calories

Healthy, because

Even smarter

Nutritional values

The risotto captivates by its colour and the secondary plant substances. The flavonoids and phenolic acids of the beetroot protect the heart and vessels, kill the cold and repel free radicals.

With its mildly tart aroma, this risotto harmonises very well with mild fish, such as fried trout or pike-perch fillets. If you want to add a little spice, sprinkle a little freshly grated horseradish over the risotto. Thanks to its mustard oils it strengthens the immune system.

1 serving contains
(Percentage of daily recommendation)
Calorie419 kcal(20 %)
Protein14 g(14 %)
Fat12 g(10 %)
Carbohydrates59 g(39 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5 mg(42 %)
Vitamin B₆0.4 mg(29 %)
Folate86 μg(29 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C13 mg(14 %)
Potassium419 mg(10 %)
Calcium260 mg(26 %)
Magnesium54 mg(18 %)
Iron3.3 mg(22 %)
Iodine12 μg(6 %)
Zinc2.1 mg(26 %)
Saturated fatty acids5.1 g
Uric acid92 mg
Cholesterol18 mg
Development of this recipe:

Ingredients

for
2
Ingredients
450 milliliters
3
Onions (About 200 g)
1 tablespoon
120 grams
100 milliliters
250 grams
cooked Beet (Refrigerated section)
½ bunch
25 grams
Asiago cheese (or Parmesan cheese)
2 tablespoons
Preparation

Kitchen utensils

2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Fine grater, 1 Ladle

Preparation steps

1.
Beetroot Risotto preparation step 1

Boil the broth and keep warm.

2.
Beetroot Risotto preparation step 2

Meanwhile peel the onion and chop finely.

3.
Beetroot Risotto preparation step 3

In a separate pot, heat oil and caramelize the onions until golden brown over medium heat, stirring frequently.

4.
Beetroot Risotto preparation step 4

Add the rice and sauté gently for 1 minute.

5.
Beetroot Risotto preparation step 5

Add white wine to deglaze the pot.  Boil over medium heat, stirring. Cover the rice with about 150 ml (approximately 5 ounces) of broth and cook gradually pouring in the remaining broth a little at a time until al-dente consistency, stirring frequently about 20 minutes. 

6.
Beetroot Risotto preparation step 6

Peel beetroot and cut into 1 cm (approximately 1/3 inch) cubes. Mix into rice about 5 minutes before end of cooking time. (Protect your hands from bright beetroot stains by wearing gloves during preparation.)

7.
Beetroot Risotto preparation step 7

Wash chives, shake dry and cut into small rings. Finely grate the cheese.

8.
Beetroot Risotto preparation step 8

Stir cheese into the risotto. Season with salt and pepper. Sprinkle with chives.