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Beetroot, Thyme and Goat's Cheese Risotto

Beetroot, Thyme and Goat's Cheese Risotto
4.5 99 ratings
Prep. 20 min
Total 45 min
4 portions
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Ingredients

  • beetroot raw, peeled and cut in pieces (3 cm)
    300 g
  • garlic clove
    1
  • onions quartered
    140 g
  • olive oil
    20 g
  • dry white wine
    130 g
  • risotto rice
    320 g
  • liquid vegetable stock hot
    700 g
  • fine sea salt
    1 ½ tsp
  • freshly ground black pepper or more to taste
    ¼ tsp
  • unsalted butter
    15 g
  • soft goat's cheese cut in cubes (1 cm)
    150 g
  • fresh thyme leaves
    1 tsp

Difficulty

easy

Nutrition per 1 portion

Protein 15.6 g
Calories 2219 kJ / 530 kcal
Fat 19.3 g
Carbohydrates 73.4 g

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