Beetroot Risotto
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Beetroot Risotto calories by ingredient
Introduction
Purplicious PurpliciousNumber of Servings: 5
Ingredients
-
1 diced onion
2 stalks of celery diced
2 cloves of garlic minced
2 tbsp coconut oil
1/4 cup white wine
2 cups of pearl barley
300g beetroot grated
1 litre vegetable stock
2 tbsp butter
thyme and parsley to garnish
Tips
don't add or substitute the butter for a vegan recipe
Directions
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.