Directions:
- Chop off beetroot leaves leaving 2cm stems and wash.
- Steam boil or bake for about 20 minutes.
- Beets are cooked when they can be easily pierced with a skewer.
- Allow to cool and peel off skins and chop into fine cubes.
- Wash hands and put beets aside.
- Heat stock until just boiling.
- Heat oil in a heavy based saucepan and sweat the eschalots or onion until soft.
- Add rice and stir to coat with oil.
- Add wine and keep stirring until the wine has evaporated.
- Turn down heat and add beetroot and a good ladle of stock.
- Adjust heat so that rice simmers, adding more stock as the liquid is absorbed.
- This will take 16-18 minutes.
- Taste foe seasoning.
- When risotto is cooked al dente, add butter and fresh parmesan and stir well.
- Allow to sit for one minute and serve with parmesan slithers and freshly snipped chives on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 539.12 Kcal (2257 kJ) | ||
| Calories from fat | 157.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.5g | 27% | |
|---|---|---|---|
| Cholesterol | 21.5mg | 7% | |
| Sodium | 50.71mg | 2% | |
| Potassium | 145.87mg | 3% | |
| Total Carbs | 75.09g | 25% | |
| Sugars | 3.14g | 13% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 8.09g | 16% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 15.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 299.01 Kcal (1252 kJ) | ||
| Calories from fat | 87.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.71g | 27% | |
|---|---|---|---|
| Cholesterol | 11.92mg | 7% | |
| Sodium | 28.12mg | 2% | |
| Potassium | 80.9mg | 3% | |
| Total Carbs | 41.64g | 25% | |
| Sugars | 1.74g | 13% | |
| Dietary Fiber | 1.19g | 9% | |
| Protein | 4.49g | 16% | |
| Vitamin C | 1.4mg | 4% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 2% | |
| Calcium | 8.5mg | 2% | |
* 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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