Beetroot Risotto Recipe

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Ingredients:

Serving

1 onion, finely chopped
olive oil
1 lb arborio rice
1 lb beetroot, fresh,peeled and grated
4 cups vegetable stock (simmering nicely on the stove so its hot when you add the stock)
1 cup freshly grated parmesan cheese
1 pinch cumin (1 of my favourite spices,find it goes well with a lot of veggie dishes)
freshly ground pepper
sea salt

Directions:

Gently saute onion in olive oil til soft.
Add rice and fry for about 3 minutes til coated.
Add beetroot and 1 cup of stock.
Stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	932.14 Kcal (3903 kJ)
Calories from fat	50.39 Kcal
		% Daily Value*
Total Fat	5.6g	9%
Cholesterol	14.67mg	5%
Sodium	25126.2mg	1047%
Potassium	293.99mg	6%
Total Carbs	171.69g	57%
Sugars	6.19g	25%
Dietary Fiber	2.64g	11%
Protein	13.33g	27%
Vitamin C	5.1mg	8%
Iron	60.7mg	337%
Calcium	204.6mg	20%

Amount Per 100 g
Calories	271.02 Kcal (1135 kJ)
Calories from fat	14.65 Kcal
		% Daily Value*
Total Fat	1.63g	9%
Cholesterol	4.26mg	5%
Sodium	7305.37mg	1047%
Potassium	85.48mg	6%
Total Carbs	49.92g	57%
Sugars	1.8g	25%
Dietary Fiber	0.77g	11%
Protein	3.87g	27%
Vitamin C	1.5mg	8%
Iron	17.6mg	337%
Calcium	59.5mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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