Beetroot Risotto With Goats' Cheese And Walnuts Recipe
Recipe By Taste
We bet this beetroot risotto, served with crumbled goat's cheese and crunchy walnuts, won't just be the choice of vegetarians.
4.2
16 Rating -
Rate
Vegdiet
55minstotal
20minsPrep
35minsCook
55m.total
20m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Beetroot Risotto With Goats' Cheese And Walnuts Recipe
- 112.50 gram Can whole baby beetroot
- 150 milliliter Massel vegetable liquid stock
- 12.50 gram Unsalted butter
- 1/4 Onion, peeled, finely chopped
- 1/2 Garlic Cloves, Crushed
- 62.50 gram Arborio Rice
- 1/2 teaspoon Chopped fresh thyme leaves
- 37.50 milliliter Red wine
- 18.75 gram Walnuts, Roughly Chopped
- 31.25 gram Soft goats' cheese
Nutrition
value
value
580
calories per serving
18 g Fat19 g Protein76 g Carbs15 g FiberOther
Current Totals
- Fat18g
- Protein19g
- Carbs76g
- Fiber15g
MacroNutrients
- Carbs76g
- Protein19g
- Fiber15g
Fats
- Fat18g
Vitamins & Minerals
- Calcium301mg
- Iron9mg
- Vitamin A280mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9207mcg
- Vitamin B120mcg
- Vitamin C23mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium186mg
- Manganese3mg
- Phosphorus403mg
- Selenium12mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste