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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