Updated
Be the first to rate this recipe.
Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 1454 kcal 73 %
- Fat 50 g 77 %
- Saturated 17 g 85 %
- Carbs 191 g 64 %
- Fiber 12 g 48 %
- Protein 42 g 85 %
- Cholesterol 70 mg 23 %
- Sodium 1385 mg 58 %
- Calcium 929 mg 93 %
- Magnesium 194 mg 46 %
- Potassium 1554 mg 33 %
- Iron 6 mg 31 %
- Zinc 6 mg 55 %
- Phosphorus 861 mg 123 %
- Vitamin A 183 µg 20 %
- Vitamin C 49 mg 55 %
- Thiamin (B1) 0 mg 32 %
- Riboflavin (B2) 1 mg 60 %
- Niacin (B3) 5 mg 30 %
- Vitamin B6 1 mg 74 %
- Folate equivalent (total) 393 µg 98 %
- Vitamin B12 1 µg 53 %
- Vitamin D 0 µg 3 %
- Vitamin E 4 mg 29 %
- Vitamin K 28 µg 24 %
Beetroot risotto with feta
Ingredients
- 2 tbsp olive oil, plus extra to serve
- 1 onion, finely chopped
- 300g raw beetroot, grated
- 1 garlic clove, crushed
- 175g risotto rice
- 100ml white wine
- 600ml hot vegetable stock
- 50g grated parmesan or vegetarian alternative
- ½ lemon, zested and juiced
- 40g feta, crumbled
- small handful of dill, to serve (optional)
Login or Join to leave a comment
Discussion (0)