Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the beetroot juice into a jug and add the vegetable stock to that to make up about 1 litre. | 2. Melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook until just softened. | 3. Add the rice and thyme and stir to coat the rice grains in the butter. | 4. Add the red wine to the rice and continue cooking until most of the liquid has been absorbed. | 5. Add the stock mixture, a ladleful at a time, stirring to prevent catching and allowing the liquid to be absorbed before adding the next ladleful. Continue for about 20 minutes until the rice is cooked but slightly al dente. | 6. Dice the beetroot into small cubes, and then add to the risotto, along with two-thirds of the chopped walnuts. | 7. To serve, crumble the goats' cheese over the beetroot risotto, sprinkle with the remaining walnuts and then garnish with some wild rocket. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby beet	450	g		400.5	0.0	89.1	2.25
vegetable stock	600	ml		28.0234	5.2124	1.3451	0.3923
butter	50	g	unsalted	285.0	13.095	8.905	24.0
onion	1		peeled chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	400.5	0.0	89.1	2.25
arborio rice	250			400.5	0.0	89.1	2.25
thyme leaf	2	teaspoons	chopped	400.5	0.0	89.1	2.25
red wine	150			-	-	-	-
walnut	75		chopped	144534.0	0.0	0.0	16350.0
goat cheese	125	g	soft	565.0	2.7125	38.15	44.4875
rocket				400.5	0.0	89.1	2.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.