
Devices & Accessories
Spelt Risotto with Beets and Goat Cheese
Prep. 20min
Total 1 h 55min
4 portions
Ingredients
-
baby beets trimmed, quartered12 oz
-
extra virgin olive oil plus 0.5 oz to chop1 tbsp
-
salt plus extra, to season, to taste1 tsp
-
ground black pepper to season, to taste
-
red onions cut into pieces4 oz
-
garlic cloves2
-
spelt grains9 oz
-
dry white wine3 ½ oz
-
vegetable stock18 oz
-
chopped walnuts (optional)3 oz
-
baby arugula2 oz
-
unsalted butter cubed1 oz
-
goat cheese divided5 oz
-
fresh dill fronds (optional) to garnish
Nutrition per 1 portion
Calories
633 kcal /
2648 kJ
Protein
21 g
Fat
36 g
Carbohydrates
63 g
Fiber
12 g
Saturated fat
11 g
Sodium
1305 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Mushroom Risotto
30min
Ratatouille
40min
Russian beetroot salad
1 h 10min
Steamed Cod Over Greens
40min
Steamed Sliced Fennel Bulbs
25min
Lentil Mushroom Stroganoff
55min
Smoked Mackerel and Watercress Dip
5min
Butternut Squash Coconut Curry
40min
Green Lentil Risotto with Asparagus
45min
Halibut with Apricot Chutney
30min
Leek Pie
1 h 45min
Chickpea and Lentil Soup with Dukkah
1 h 5min