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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