Sprinkles and Sprouts · by Claire | Sprinkles and Sprouts★ 4.8 (73)
Beetroot Risotto with Ricotta and Lemon Thyme
NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 28%
CARBS 79G55% OF CAL
6G FIBER15G SUGAR58G OTHER
FAT 21G32% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy risotto colored deep pink with roasted beets, finished with ricotta and bright lemon-thyme. A striking, elegant vegetarian dinner.
mainitaliangluten freevegetarian
View the full recipe on Sprinkles and Sprouts →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 oz cooked beetroots - (see notes)
- 1 red onion
- 1/2 stick butter
- 2 tbsp olive oil
- 2 garlic cloves
- 1/2 tsp salt
- 1 1/2 cups risotto rice
- 2 sprigs lemon thyme (or normal thyme)
- 1/2 cup wine ((red or white))
- 3 cups vegetable stock
- 1 tbsp cold butter
- 1/3 cup grated parmesan
- 4 tbsp ricotta - (see notes)
At a glance
PER SERVING · TIME 30M
CAL 29%·PRO 28%
CARBS 79G55% OF CAL
6G FIBER15G SUGAR58G OTHER
FAT 21G32% OF CAL
5G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1094mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 592mg
- Calcium
- 186mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1094MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.