Beetroot Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 diced onion2 stalks of celery diced2 cloves of garlic minced2 tbsp coconut oil1/4 cup white wine2 cups of pearl barley300g beetroot grated1 litre vegetable stock2 tbsp butterthyme and parsley to garnish
1. fry onion, garlic and celery in coconut oil.
2. add pearl barley and coat in oil
3. add wine and stir
4. once wine has been reduced, add beetroot and vegetable stock 1/2 cup at a time and stir the risotto.
5. once the barley is cooked, add butter and stir into the risotto
6. serve and garnish with the parsley and thyme
Serving Size: Makes 5 servings for lunch or 4 for dinner
Number of Servings: 5
Recipe submitted by SparkPeople user LOLLY2682.
2. add pearl barley and coat in oil
3. add wine and stir
4. once wine has been reduced, add beetroot and vegetable stock 1/2 cup at a time and stir the risotto.
5. once the barley is cooked, add butter and stir into the risotto
6. serve and garnish with the parsley and thyme
Serving Size: Makes 5 servings for lunch or 4 for dinner
Number of Servings: 5
Recipe submitted by SparkPeople user LOLLY2682.
Nutritional Info Amount Per Serving
- Calories: 406.1
- Total Fat: 11.1 g
- Cholesterol: 12.4 mg
- Sodium: 31.0 mg
- Total Carbs: 70.6 g
- Dietary Fiber: 13.9 g
- Protein: 8.8 g
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