Beet, Spinach And Goats Cheese Risotto Recipe

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Ingredients:

Serving

Directions:

Cook beets for ten minutes, or until you can stick a fork through them See Photo. You don't want them to be soft.
Remove from heat, soak in cold water
Chop, and set them aside
In a small pan, mix honey and balsamic, and add walnuts See Photo. Cook until coated thoroughly, and then remove from heat and refrigerate.
Heat 6 cups of chicken stock until boiling, and lower heat to simmer
In a large pan, add rice, and drizzle with olive oil
Cook rice for two minutes, stirring constantly, and begin adding one cup of stock at a time, cooking moisture out of pan each time.
When stock is half gone, add beets and walnuts See Photo
Near end of stock, add spinach and stir in to combine See Photo
Add goats cheese, and combine until melted See Photo
Finish risotto with remaining stock

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	527.36 Kcal (2208 kJ)
Calories from fat	129.94 Kcal
		% Daily Value*
Total Fat	14.44g	22%
Cholesterol	22.08mg	7%
Sodium	564.22mg	24%
Potassium	476.79mg	10%
Total Carbs	73.72g	25%
Sugars	12.44g	50%
Dietary Fiber	3.14g	13%
Protein	20.62g	41%
Vitamin C	5.9mg	10%
Iron	2.3mg	13%
Calcium	161.4mg	16%

Amount Per 100 g
Calories	123.01 Kcal (515 kJ)
Calories from fat	30.31 Kcal
		% Daily Value*
Total Fat	3.37g	22%
Cholesterol	5.15mg	7%
Sodium	131.61mg	24%
Potassium	111.21mg	10%
Total Carbs	17.2g	25%
Sugars	2.9g	50%
Dietary Fiber	0.73g	13%
Protein	4.81g	41%
Vitamin C	1.4mg	10%
Iron	0.5mg	13%
Calcium	37.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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