Beetroot Risotto with Toasted Hazelnut

Name: Beetroot Risotto with Toasted Hazelnut
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 Knorr Vegetable Stock Pot; 2 cups of arborio rice; 2 beetroot chopped cut into small cubes; 1 onion very finely chopped; 3 cloves garlic thinly sliced; 1/2 cup red or white wine; 1/2 lemon juice; 4 tbsp nutritional yeast; 2 tbsp extra virgin olive oil; 2 tbsp fresh thyme; 1/2 chilli flakes; black pepper; 1/2 cup hazelnut toasted

Vegetarian

A risotto alternative with toasted hazelnuts and roasted beetroot.

30 MINS

Cooking Time
Medium

Difficulty
50 MINS

Prep Time
4 People

Serves

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1 Knorr Vegetable Stock Pot
2 cups of arborio rice
2 beetroot chopped cut into small cubes
1 onion very finely chopped
3 cloves garlic thinly sliced
1/2 cup red or white wine
1/2 lemon juice
4 tbsp nutritional yeast
2 tbsp extra virgin olive oil
2 tbsp fresh thyme
1/2 chilli flakes
black pepper

Garnish

1/2 cup hazelnut toasted

Place the chopped beetroot on a roasting tray, toss with the oil and chilli. Roast on a medium heat for 50 minutes or until soft.
Meanwhile, add the onion and oil to a large frying pan and cook on a low heat until the onion is soft.
Add the garlic and stir for a few minutes then add in the rice. Turn up the heat and pour in the wine. Stir to combine and let the wine cook off for a few minutes.
Mix the Knorr Organic Vegetable Stock Pot with water and add in 2 ladles at a time. Half way through, add the roasted beetroot (leaving some for garnish) and stir. Continue stirring and adding stock for approximately 30 minutes or until the grains are tender.
Season well with chilli, thyme and lemon juice. Stir in the nutritional yeast and then garnish with the toasted hazelnuts and roasted beetroot.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	619.327 kcal
Protein (g)	13.037 g
Sugar (g)	3.462 g
Fat (g)	19.006 g
Fibre (g)	7.315 g

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