Directions:
- Gently saute onion in olive oil til soft.
- Add rice and fry for about 3 minutes til coated.
- Add beetroot and 1 cup of stock.
- Stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
- Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 932.14 Kcal (3903 kJ) | ||
| Calories from fat | 50.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.6g | 9% | |
|---|---|---|---|
| Cholesterol | 14.67mg | 5% | |
| Sodium | 25126.2mg | 1047% | |
| Potassium | 293.99mg | 6% | |
| Total Carbs | 171.69g | 57% | |
| Sugars | 6.19g | 25% | |
| Dietary Fiber | 2.64g | 11% | |
| Protein | 13.33g | 27% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 60.7mg | 337% | |
| Calcium | 204.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 271.02 Kcal (1135 kJ) | ||
| Calories from fat | 14.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 9% | |
|---|---|---|---|
| Cholesterol | 4.26mg | 5% | |
| Sodium | 7305.37mg | 1047% | |
| Potassium | 85.48mg | 6% | |
| Total Carbs | 49.92g | 57% | |
| Sugars | 1.8g | 25% | |
| Dietary Fiber | 0.77g | 11% | |
| Protein | 3.87g | 27% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 17.6mg | 337% | |
| Calcium | 59.5mg | 20% | |
* 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.
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