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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)

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