Beetroot Risotto
Beetroot Risotto - What color! What a sweet earthy aroma! Creamy risotto with beetroot!
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.
(Percentage of daily recommendation)
| Calorie | 419 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 419 mg | (10 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 18 mg |
Ingredients
- Ingredients
- 450 milliliters Vegetable broth
- 3 onions (About 200 g)
- 1 Tbsp olive oil
- 120 grams Arborio rice
- 100 milliliters white wine
- 250 grams cooked Beets (Refrigerated section)
- ½ bunch Chives
- 25 grams Asiago cheese (or Parmesan cheese)
- 2 Tbsps Cream quark (40% fat)
- salt
- peppers
Kitchen utensils
Preparation steps
Boil the broth and keep warm.
Meanwhile peel the onion and chop finely.
In a separate pot, heat oil and caramelize the onions until golden brown over medium heat, stirring frequently.
Add the rice and sauté gently for 1 minute.
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.
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.)
Wash chives, shake dry and cut into small rings. Finely grate the cheese.
Stir cheese into the risotto. Season with salt and pepper. Sprinkle with chives.
