Beetroot, Thyme and Goat's Cheese Risotto

Beetroot, Thyme and Goat's Cheese Risotto

4.5 99 ratings

Prep. 20 min

Total 45 min

4 portions

Ingredients

beetroot raw, peeled and cut in pieces (3 cm)
300 g
garlic clove
1
onions quartered
140 g
olive oil
20 g
dry white wine
130 g
risotto rice
320 g
liquid vegetable stock hot
700 g
fine sea salt
1 ½ tsp
freshly ground black pepper or more to taste
¼ tsp
unsalted butter
15 g
soft goat's cheese cut in cubes (1 cm)
150 g
fresh thyme leaves
1 tsp

Difficulty

easy

Nutrition per 1 portion

Protein 15.6 g

Calories 2219 kJ / 530 kcal

Fat 19.3 g

Carbohydrates 73.4 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Risotto 9 Recipes
UK and Ireland

You might also like...

Chick Pea Curry

35 min

Beetroot Houmous

15 min

Risotto with Broccoli Rabe

30 min

Vegetable and Chickpea Tagine

50 min

Beetroot and Halloumi Burgers

1 h

Sweet Potato Curry

30 min

Warm Mediterranean Couscous Salad

30 min

Lentil Moussaka

3 h 30 min

Dal Makhani

9 h 30 min

Springtime Risotto

55 min

Tomato and Vegetable Quiche

1 h 45 min

Paneer Makhani

1 h