Beetroot Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian risotto with roasted beets that creates a beautiful pink hue and earthy sweetness. Rich and romantic, this creamy rice dish works as an elegant main course year-round.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 medium beets
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 5 cups vegetable broth
- 2 tablespoons vegan butter or olive oil
- 1 shallot, chopped small
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 teaspoon finely chopped fresh thyme
- 1 tablespoon balsamic vinegar
- salt and ground black pepper, to taste
- 3/4 cup vegan feta cheese or ricotta*
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 893mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 19mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 893MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.