Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 300 g beetroot, raw, peeled and cut in pieces (3 cm)
- 1 garlic clove
- 140 g onions, quartered
- 20 g olive oil
- 130 g dry white wine
- 320 g risotto rice
- 700 g liquid vegetable stock, hot
- 1 ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper or more to taste
- 15 g unsalted butter
- 150 g soft goat's cheese, cut in cubes (1 cm)
- 1 tsp fresh thyme leaves
- Nutrition
- per 1 portion
- Calories
- 2219 kJ / 530 kcal
- Protein
- 15.6 g
- Carbohydrates
- 73.4 g
- Fat
- 19.3 g
In Collections
Alternative recipes
Courgette and Feta Risotto
30min
Petits Pois and Pancetta Risotto
30min
Pea and Mint Risotto
40min
Swiss Chard, Chickpea and Tamarind Stew
45min
Pumpkin Pearl Barley Risotto with Chorizo
45min
Polenta with Ratatouille
1h 20min
Sweet Potato, Pecan and Blue Cheese Risotto
30min
Butternut Squash, Sage and Hazelnut Tart
1h 10min
Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
45min
Aubergine Parmigiana - Parmigiana di melanzane
1h
Aubergine, Coconut and Peanut Curry
25min
Beetroot Houmous
15min