Photo: Sorin Gheorghita
Creamy beetroot risotto
11 ingredients
10 min
Serves 4
openrecipes
This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring
Estimated Nutrition (whole recipe, rough)
672
Calories
17g
Protein
39g
Fat
60g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g fresh beetroot
- 2 tbsp olive oil
- knob of butter
- 1 onion , finely chopped
- 1 garlic clove , finely chopped
- 250g risotto rice
- 150ml white wine
- 700ml hot vegetable stock
- handful grated Parmesan (or vegetarian alternative)
- 4 tbsp soured cream
- handful chopped dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes