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Beetroot Risotto with Ricotta and Lemon Thyme

SPRINKLES AND SPROUTS
13Ingredients
30Minutes
660Calories
Read Directions

Ingredients

US|METRIC
  • 400 grams beetroots (cooked, see notes)
  • 1 red onion
  • 50 grams butter
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 300 grams risotto rice
  • 2 sprigs lemon thyme (or normal thyme)
  • 125 milliliters wine (red or white)
  • 730 milliliters chicken stock
  • 1 tablespoon butter (cold)
  • 40 grams grated Parmesan
  • 4 tablespoons ricotta (see notes)
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    NutritionView More

    660Calories
    Sodium38% DV900mg
    Fat42% DV27g
    Protein37% DV19g
    Carbs27% DV82g
    Fiber24% DV6g
    Calories660Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol55mg18%
    Sodium900mg38%
    Potassium700mg20%
    Protein19g37%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate82g27%
    Dietary Fiber6g24%
    Sugars12g24%
    Vitamin A15%
    Vitamin C15%
    Calcium20%
    Iron25%

    * 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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