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Organic Beetroot Risotto with toasted Hazelnut

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

18.4g

Energy (kJ)

3424kJ

Energy (kcal)

820kcal

Carbohydrate incl. fibre (g)

120.3g

Carbohydrate excl. fibre (g)

112.2g

Sugar (g)

11.0g

Fibre (g)

10.6g

Fat (g)

28.1g

Saturated fat (g)

2.8g

Unsaturated fat (g)

23.9g

Monounsaturated fat (g)

19.5g

Polyunsaturated fat (g)

3.4g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

1127mg

Salt (g)

2.82g

Vitamin A (IU)

135IU

Vitamin C (mg)

12.6mg

Calcium (mg)

76mg

Iron (mg)

7.96mg

Potassium (mg)

625mg

Total

73.5g

13698kJ

3279kcal

481.1g

448.8g

43.9g

42.3g

112.3g

11.2g

95.5g

77.8g

13.7g

0.0g

0mg

4509mg

11.27g

539IU

50.5mg

303mg

31.83mg

2498mg

  • 2 raw organic beetroot chopped cut into small cubes
  • splash rapeseed oil
  • pinch sea salt
  • pinch chilli flakes
  • 4 organic cooked beetroot
  • 2 tablespoon extra virgin olive oil
  • 1 onion very finely chopped
  • 3 cloves organic garlic thinly sliced
  • 2 cups of arborio 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
  • 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.

Little BIG difference tip


Little big difference tip