Risotto-Stuffed Beets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 36 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 150 grams Arborio rice
- 4 Tbsps dry white wine
- 400 milliliters Vegetable broth
- 1 Tbsp olive oil
- 4 large Beets (precooked and vacuum-sealed)
- 50 grams grated Parmesan
- salt
- peppers
- 50 grams Walnut
- 1 tsp Cumin
- 1 tsp Coriander
- 4 Tbsps sugar
- 200 grams Yogurt (0.1% fat)
- 1 tsp dried herbes de Provence
- 1 Tbsp lemon juice
- Basil (for garnish)
Preparation steps
Peel and finely chop the shallot and garlic and sautée in butter. Add the risotto and briefly fry until soft. Pour in the wine and bring to a boil. Pour in some broth and cook for about 15 minutes. Once the broth is absorbed, pour in a little more. Stir occasionally.
Meanwhile preheat the oven to 200°C (approximately 400°F). Grease a baking dish with olive oil.
Hollow out the beets. This works best with a melon baller.
Remove the rice from heat. Mix in the parmesan and season with salt and pepper. Fill the beets with the risotto and place them in the greased baking dish. Bake in the oven for about 20 minutes.
Meanwhile, chop the walnuts. Crush some of the cumin and coriander in a mortar. Mix with the nuts. Melt the sugar in a pan over medium heat until light brown. Pour in the nut mixture and stir until everything is coated with the melted sugar. Place on parchment paper and let cool. Break into small pieces.
Mix the yogurt with the dried herbs and the lemon juice. Season with salt and pepper.
Take the beets from the oven. Sprinkle with the caramelized nuts and top with a dollop of yogurt. Serve garnished with basil to taste.
