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
Beetroot Risotto With Goats' Cheese And Walnuts
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Ingredients 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
580
calories per serving
18 g Fat19 g Protein76 g Carbs15 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    19g
  • Carbs
    76g
  • Fiber
    15g

MacroNutrients

  • Carbs
    76g
  • Protein
    19g
  • Fiber
    15g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    301mg
  • Iron
    9mg
  • Vitamin A
    280mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    207mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    186mg
  • Manganese
    3mg
  • Phosphorus
    403mg
  • Selenium
    12mcg
  • Zinc
    3mg
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
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Recipe By Taste