Organic Beetroot Risotto with Toasted Hazelnut
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
27.3g
Energy (kJ)
4027kJ
Energy (kcal)
964kcal
Carbohydrate incl. fibre (g)
102.2g
Carbohydrate excl. fibre (g)
106.2g
Sugar (g)
19.3g
Fibre (g)
12.0g
Fat (g)
41.4g
Saturated fat (g)
13.8g
Unsaturated fat (g)
26.6g
Monounsaturated fat (g)
14.2g
Polyunsaturated fat (g)
2.6g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
1090mg
Salt (g)
2.72g
Vitamin A (IU)
135IU
Vitamin C (mg)
11.9mg
Calcium (mg)
58mg
Iron (mg)
6.43mg
Potassium (mg)
577mg
Total
109.2g
16109kJ
3856kcal
408.8g
424.8g
77.4g
48.1g
165.6g
55.1g
106.3g
56.8g
10.5g
0.0g
0mg
4359mg
10.90g
541IU
47.6mg
231mg
25.71mg
2308mg
- 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 Vegetable Stock Pot
- 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