Fresh beetroot risotto with goat cheese — Meal
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Macros (per serving)

Fat

40%

(37 g)

Protein

10%

(21 g)

Carbs

50%

(98 g)

88 g Net,

10 g Fiber

813 Calories (per serving)

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Vegetable Dishes

Rice, Pasta & Pizza

Fresh beetroot risotto with goat cheese

Ingredients

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Garlic

2 cloves

Onion

1 piece

Lemon (juice and grater)

1 piece

Goat cheese (soft)

50 g

Cooked red beets

500 g

Risotto Rice

150 g

Arugula

75 g

Walnuts

50 g

Butter unsalted

1 Tbsp

vegetable broth

600 ml

Olive oil (mild)

1 Tbsp

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

20 min

1

Start by cutting and grating the vegetables and dissolve the stock cube in the boiled water. Stir well.

2

Heat a skillet with a dash of olive oil. Fry the onion and garlic for two minutes. Add the risotto rice to the onion and garlic and cook for two minutes. Now turn the heat down to low. Then always add 200 ml stock and wait until the stock has been absorbed by the rice. Meanwhile keep on stirring well!

3

When all the stock has been absorbed by the risotto, add the coarsely grated beets and stir them into the risotto. Then add the knob of butter, stir well again and season with salt and pepper.

4

Now season the arugula with a dash of olive oil, pepper, salt and the zest and juice of the lemon. Keep in mind that the lemon juice makes the whole more sour and go for an amount of juice to taste. So you don't have to use all the juice.

5

Divide the arugula salad on the plates and spoon the beet risotto on top. Crumble the goat cheese and walnuts over it and enjoyment can begin.

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Details

Allergens

Cow's milk, Nuts, Fruit, Lactose, Citrus

Diet

Vegetarian, Mediterranean, Sirtfood

Course

Lunch, Dinner

Contributor

Your Meal Planners

Your Meal Planners

194 Recipes, 4 Meal Plans

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