Beetroot, Buckwheat and Thyme Risotto

NIRVANA CAKERY(2)
.: "added more lemon and spices since it gets a bit b…" Read More
11Ingredients
50Minutes
440Calories

Ingredients

US|METRIC
  • 3 beetroot (medium, peeled and roughly grated)
  • 1 tablespoon olive oil
  • 1 red onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 1 tablespoon fresh thyme
  • 250 grams buckwheat (1½ cups)
  • 600 milliliters vegetable stock (broth or water, 2½ cups)
  • sea salt
  • pepper
  • 1 lemon
  • 50 grams walnuts (toasted, 1/2 cup)
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    NutritionView More

    440Calories
    Sodium40% DV960mg
    Fat23% DV15g
    Protein27% DV14g
    Carbs24% DV71g
    Fiber52% DV13g
    Calories440Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium960mg40%
    Potassium760mg22%
    Protein14g27%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate71g24%
    Dietary Fiber13g52%
    Sugars8g16%
    Vitamin A10%
    Vitamin C50%
    Calcium8%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    . 6 months ago
    added more lemon and spices since it gets a bit bland as buckwheat absorbs all moisture...otherwise really good!
    Mihail a year ago
    Vwry tasty :) Added some baked sweet potatoes as a side, worked great. Would recommend ;)

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