This vividly coloured risotto combines sweet earthy beetroot with aromatic thyme. Topped with dollops of cream cheese, it makes a delicious mid-week supper or lunch for four.
Nutrition Facts
Beetroot risotto with cream cheese
Amount Per Serving
Calories 610
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 42mg14%
Sodium 898mg39%
Potassium 704mg20%
Carbohydrates 72g24%
Fiber 5g21%
Sugar 12g13%
Protein 22g44%
Vitamin A 443IU9%
Vitamin C 8mg10%
Calcium 364mg36%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Beetroot risotto with cream cheese
A colourful risotto that's full of flavour
Servings: 4
Calories: 610kcal
Equipment
- Large saucepan
Ingredients
- 30 g butter
- 2 tbsp olive oil
- 1 red onion peeled and finely chopped
- 2 garlic cloves crushed
- 400 g cooked beetroot chopped
- Leaves from 2 sprigs of fresh thyme
- 250 g risotto rice
- 125 ml white wine
- 900 ml chicken or vegetable stock
- 110 g parmesan grated
- Salt and freshly ground black pepper
- Cream cheese
Method
- Put the butter and olive oil to a large saucepan and heat over a medium heat until the butter has melted.
- Add red onion and garlic and cook gently until the onion has softened but not coloured.
- Now add the chopped beetroot and thyme leaves to the pan and stir to combine. Add the rice to the pan and stir to coat and allow the colour of the beetroot to spread throughout the ingredients. Continue stirring for another 2 minutes until the rice begins to look translucent.
- Pour the white wine into the pan and allow to bubble while stirring continuously. Add a ladleful of chicken stock and stir until all the liquid has been absorbed.
- Continue adding the chicken stock bit by bit, allowing the liquid to absorb each time while stirring constantly.
- Cook the rice until the grains are tender but still have a little bite. It will take at least 20 minutes.
- Season well with salt and pepper to your taste.
- Once the rice is cooked, grate in the parmesan and stir through to create a creamy consistency.
- Serve immediately topped with small dollops of cream cheese.
Nutrition
Calories: 610kcal | Carbohydrates: 72g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 898mg | Potassium: 704mg | Fiber: 5g | Sugar: 12g | Vitamin A: 443IU | Vitamin C: 8mg | Calcium: 364mg | Iron: 4mg
Recipe courtesy of Love Beetroot.
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