Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts

Name: Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 600 ml or 2 1/2 cups vegetable stock; 2 roasted medium-sized beetroots; 1 medium-sized yellow onion; 2 cloves garlic; 2 tablespoons olive oil; 180 grams arborio rice; 80 grams or 1/3 cup soft goat cheese; 3 tablespoons chopped wild garlic; 3 tablespoons chopped parsley; 5 tablespoons ground walnuts; 50 grams or 1/2 cup grated parmesan; salt; black pepper

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Total Time
30 mins
Servings
4 servings
Calories
452 kcal
Course
Main Course
Cuisine
Mediterranean

Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts

Maisie Perez

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Creamy Beetroot Risotto with Goat Cheese, Wild Garlic and Walnuts is a delicious and colorful way to combine winter and spring flavors. Ready in 30 minutes! Gluten-free, vegetarian, healthy.

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Ingredients

Servings

600 ml or 2 1/2 cups vegetable stock
2 roasted medium-sized beetroots I used one yellow and one red
1 medium-sized yellow onion
2 cloves garlic
2 tablespoons olive oil
180 grams arborio rice
80 grams or 1/3 cup soft goat cheese
3 tablespoons chopped wild garlic
3 tablespoons chopped parsley
5 tablespoons ground walnuts
50 grams or 1/2 cup grated parmesan or any other hard cheese for vegetarians
salt
black pepper

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Instructions

Set a pot with the vegetable broth on medium-low heat. Peel the beetroot and add the scraps to the broth to give it more color. Finely chop onion and mince garlic. Heat olive oil in a large skillet over medium heat. Sauté for about 2 minutes or until translucent. Add the rice, increase the heat to medium-high and stir fry for 2 more minutes until the grains are coated with oil and translucent.
Add the first ladle of warm vegetable broth. Let the liquid evaporate before you add the next one. Cook for around 15-20 minutes until soft but not mushy, adding one ladle of stock at a time.
Dice the beetroots and crumble the goat cheese. Add them to rice together with chopped wild garlic and parsley, ground walnuts and grated Parmesan. Season with salt and back pepper to taste. Enjoy!

Notes

Store leftovers in the fridge for up to 3 days.

Nutrition Information

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Calories 452kcal (23%) Carbohydrates 48g (16%) Protein 14g (28%) Fat 22g (34%) Saturated Fat 6g (30%) Cholesterol 17mg (6%) Sodium 909mg (38%) Potassium 290mg (8%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1080IU (22%) Vitamin C 9.8mg (11%) Calcium 215mg (22%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 452 kcal

% Daily Value*

Calories	452kcal	23%
Carbohydrates	48g	16%
Protein	14g	28%
Fat	22g	34%
Saturated Fat	6g	30%
Cholesterol	17mg	6%
Sodium	909mg	38%
Potassium	290mg	6%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	1080IU	22%
Vitamin C	9.8mg	11%
Calcium	215mg	22%
Iron	3.5mg	19%