Beetroot Risotto with Thyme
(0 votes)
(0 votes)
Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
551
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 551 kcal | (26 %) | ||
| Protein | 14.93 g | (15 %) | ||
| Fat | 13.61 g | (12 %) | ||
| Carbohydrates | 87.94 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.08 g | (24 %) |
more nutritional values
| Vitamin A | 79.56 mg | (9,945 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 0.24 mg | (2 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 1.83 mg | (15 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 117.59 μg | (39 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 8.12 mg | (9 %) | ||
| Potassium | 441.53 mg | (11 %) | ||
| Calcium | 177.31 mg | (18 %) | ||
| Magnesium | 36.87 mg | (12 %) | ||
| Iron | 1.48 mg | (10 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.82 mg | (10 %) | ||
| Saturated fatty acids | 6.05 g | |||
| Cholesterol | 23.76 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 400 grams Beets
- 1 Tbsp sunflower oil
- 2 Tbsps butter
- 350 grams Arborio rice
- 150 milliliters Red wine
- salt
- peppers
- 1 l Vegetable broth
- 50 grams freshly grated Parmesan
- 1 tsp lemon juice
- thyme (for garnish)
Preparation steps
1.
Peel the onion and coarsely chop. Peel, rinse and dice the beetroot.
2.
Add the sunflower oil and 1 tablespoon butter in a hot pot and saute the onions in it until translucent. Add the arborio rice and also saute briefly. Add the beetroot and pour the red wine. Pour a little broth to cover the rice, and season with salt and pepper. Continue adding the broth with occasional stirring until the rice and beetroot are cooked and the rice still has slight bite, about 15-20 minutes.
3.
Stir in the remaining butter and the Parmesan into the risotto and season with salt, pepper and lemon juice. Transfer the risotto to bowls and serve garnished with thyme.
Current Recipe Search
