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Ingredients
US|METRIC
4 SERVINGS
- 3 beets (enough to have about 1 cup pureed)
- 6 cups vegetable stock
- 1 Tbsp. unsalted butter
- 4 tsp. olive oil (divided)
- 1 tsp. salt (divided)
- 1/2 tsp. black pepper (divided)
- 1 onion (minced)
- 1 cup arborio rice
- 1 cup white wine
- 1 Tbsp. fresh tarragon (roughly chopped)
- 1/2 cup Parmesan cheese (grated)
- 4 cups risotto (leftover & cooled)
- 3 1/2 cups bread crumbs (divided)
- 2 eggs
- 1 Tbsp. tarragon
- 1 cup walnuts (or pecans)
- 20 mini bocconcini
- 150 grams mozzarella
- vegetable oil (enough to come up about 1 inch or so of pot)
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NutritionView More
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1770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1770Calories from Fat470 |
| % DAILY VALUE |
| Total Fat52g80% |
| Saturated Fat13g65% |
| Trans Fat0g |
| Cholesterol150mg50% |
| Sodium3170mg132% |
| Potassium830mg24% |
| Protein48g |
| Calories from Fat470 |
| % DAILY VALUE |
| Total Carbohydrate266g89% |
| Dietary Fiber14g56% |
| Sugars15g |
| Vitamin A30% |
| Vitamin C10% |
| Calcium60% |
| Iron90% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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