Beet Risotto Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto infused with earthy roasted beets and topped with tangy goat cheese, toasted walnuts, and fresh dill. Rich and visually striking, naturally gluten-free and vegetarian.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 pound raw beets
- 2 tablespoons olive oil or unsalted butter
- 1 large shallot, finely chopped- or use a small onion
- 2 garlic cloves, minced or grated
- 1/4 cup dry white wine (Sauvignon blanc, pinot grigio are nice)
- 1 cup Arborio rice
- 3 1/2 cups veggie broth or low-sodium chicken stock (or water and one teaspoon or cube veggie bouillon)
- 3/4 teaspoon salt
- 1/4-1/2 teaspoon black pepper ( it really complements the beets- use less to taste)
- 2- 4 ounces goat cheese
- 1/2 cup fresh dill
- 1/2 cup toasted walnuts- *or see notes for maple-roasted walnuts.
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 1072mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 434mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1072MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.