Red Rice and Chevre Stew

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Red Rice and Chevre Stew
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
547
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie547 kcal(26 %)
Protein18.86 g(19 %)
Fat33.29 g(29 %)
Carbohydrates39.15 g(26 %)
Sugar added0 g(0 %)
Roughage2.74 g(9 %)
Vitamin A250.41 mg(31,301 %)
Vitamin D0.26 μg(1 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.17 mg(15 %)
Niacin3.51 mg(29 %)
Vitamin B₆0.16 mg(11 %)
Folate90.34 μg(30 %)
Pantothenic acid0.44 mg(7 %)
Biotin2.71 μg(6 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C12.18 mg(13 %)
Potassium354.07 mg(9 %)
Calcium497.73 mg(50 %)
Magnesium39.97 mg(13 %)
Iron1.4 mg(9 %)
Iodine0.75 μg(0 %)
Zinc2.06 mg(26 %)
Saturated fatty acids16.6 g
Cholesterol81.45 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
¼ cup butter (plus 3 tbsp to add at the end)
1 onion (peeled and finely chopped)
2 cloves garlic (finely chopped)
3 ¼ cups Beets (peeled and cubed)
1 tablespoon thyme
1 ⅔ cups Risotto
cup dry white wine
4 cups chicken stock (or vegetable stock)
½ bunch flat-leaf parsley (chopped)
1 cup grated Gruyere
How healthy are the main ingredients?
olive oilgarlicparsleythymeonion

Preparation steps

1.
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent. Add the beetroot to the pan. Cook for 5 minutes. Add the rice and stir to coat in the butter.
2.
Pour in the wine and stir the rice while the wine is absorbed. Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
3.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
4.
Season and remove from the heat. Add the butter (this is called the mantecatura) and leave to melt into the risotto. Stir through the parsley and serve immediately with the goats cheese crumbled on top.
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