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Beetroot and mascarpone risotto with crumbled Wensleydale cheese
BBC17Ingredients
60Minutes
810Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 beetroot (peeled, roughly chopped)
- 750 mL vegetable stock
- 30 grams butter
- 2 shallots (peeled, finely chopped)
- 2 garlic cloves (peeled, finely chopped)
- 2 sprigs fresh thyme (leaves only)
- 250 grams arborio rice
- 100 mL white wine (/3½fl oz)
- 3 Tbsp. mascarpone
- 110 grams Parmesan (grated)
- 1 handful fresh parsley (chopped)
- salt
- freshly ground black pepper
- 2 Tbsp. olive oil
- 1 tsp. butter
- 1 beetroot (finely sliced)
- 200 grams cheese (Wensleydale, crumbled)
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NutritionView More
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810Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories810Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium1890mg79% |
| Potassium850mg24% |
| Protein32g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate78g26% |
| Dietary Fiber7g28% |
| Sugars13g |
| Vitamin A60% |
| Vitamin C40% |
| Calcium80% |
| Iron35% |
* 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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