Organic Beetroot Risotto with toasted Hazelnut
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
18.4g
Energy (kJ)
3452kJ
Energy (kcal)
826kcal
Carbohydrate incl. fibre (g)
120.3g
Carbohydrate excl. fibre (g)
112.2g
Sugar (g)
11.0g
Fibre (g)
10.6g
Fat (g)
28.8g
Saturated fat (g)
2.8g
Unsaturated fat (g)
24.6g
Monounsaturated fat (g)
19.9g
Polyunsaturated fat (g)
3.6g
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
13809kJ
3306kcal
481.1g
448.8g
43.9g
42.3g
115.3g
11.4g
98.2g
79.7g
14.5g
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