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Organic Beetroot Risotto with toasted Hazelnut

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 raw organic beetroot chopped cut into small cubes
  • splash rapseeded oil
  • pinch sea salt
  • pinch chilli flakes
  • 4 organic cooked beetroots
  • 2 tablespoon extra virgin olive oil
  • 1 onion very finely chopped
  • 3 cloves organic garlic thinly sliced
  • 2 cups of aborio rice
  • 1/2 cup red or white wine
  • 1 l Knorr Organic Liquid Vegetable Stock
  • 2 teaspoon sea salt
  • Big twist black pepper
  • 1/2 lemon juice
  • 4 tablespoon nutritional yeast
  • 1/2 chilli flakes
  • 2 tablespoon fresh thyme
  • 1/2 cup hazelnut toasted

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

609kcal

Energy (kJ)

2543kJ

Protein (g)

13.6g

Carbohydrate incl. fibre (g)

109.2g

Carbohydrate excl. fibre (g)

107.5g

Sugar (g)

4.1g

Fibre (g)

4.2g

Fat (g)

9.9g

Saturated fat (g)

1.5g

Unsaturated fat (g)

7.8g

Monounsaturated fat (g)

5.4g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

1024mg

Salt (g)

2.56g

Vitamin A (IU)

106IU

Vitamin C (mg)

7.6mg

Calcium (mg)

56mg

Iron (mg)

5.93mg

Potassium (mg)

281mg

Total

2437kcal

10171kJ

54.5g

436.7g

429.8g

16.2g

16.9g

39.6g

6.1g

31.3g

21.5g

5.8g

0.0g

0mg

4096mg

10.24g

424IU

30.5mg

223mg

23.74mg

1126mg


  • 1 Place the chopped beetroot to a roasting tray, toss with the oil, salt and chilli. Roast on a medium heat for 50 minutes -1 hr.
  • 2 Add the onion and oil to a large frying pan and cook on a low heat for 10 minutes or so until the onion is nice and soft and caramelising.
  • 3 Next add the garlic and stir for a few minutes then add in the grains and stir thoroughly to coat.
  • 4 Poor in the wine and turn up the heat a little. Stir to combine and let the wine cook off a couple of minutes.
  • 5 Add in 2 ladles of Knorr Organic Vegetable Liquid Stock and continue to add 2 ladles at a time when the grains look dry.
  • 6 After a couple of rounds of adding the stock, chop the beetroot into cubes and then stir thoroughly to mix into the risotto.
  • 7 Continue stirring and adding stock for approximately 30 minutes or until the grains are tender.
  • 8 Season well with salt, pepper, chilli thyme and lemon.
  • 9 Stir in the nutritional yeast and half the roast beetroot.
  • 10 Top with lots of toasted hazelnuts and roast beetroot.