- 500 g beetroots, raw
- 1 1/2 liter stock, chicken
- 1 onion, finely chopped
- 2 clove of garlic, minced
- 300 g rice for risotto
- 120 g red wine
- 3 tablespoon(s) olive oil
- 2 tablespoon(s) thyme, fresh, only the leaves
- juice, of 1 lemon
- zest, of 1 lemon
- 3 tablespoon(s) butter
- 1 pinch granulated sugar
- parmesan cheese
Αdd to my “Recipe Book”
Need to login
- In a deep pot, add 1 liter of water and 2 chicken bouillon cubes. Place over medium heat until the cubes dissolve completely in the water giving you a chicken broth.
- If you are using ready boiled beetroots, strain them over a bowl and reserve the juices.
- Beat ½ of the beetroots with a ladleful of warm broth in a food processor, until the mixture is completely smooth.
- Add the beetroot puree to the broth in the pot.
- Turn off the heat.
- Cut the remaining beetroots into cubes and transfer to a bowl.
- Place a deep pot over medium to high heat. Add 3 tablespoons of olive oil.
- Finely chop the onion and add them to the pot along with some finely chopped thyme leaves. Stir with a wooden spoon.
- Add some salt, pepper and a pinch of salt. Stir often until the onion caramelizes, making sure it doesn’t stick to the pot.
- Add the rice. Sauté while stirring, until it becomes slightly translucent. As soon as it does, add the red wine and stir until it reduces and all of the alcohol has evaporated.
- Lower the heat and add 2 spoonfuls of broth. Stir continuously, careful not to let the rice stick to the bottom of the pot.
- As soon as the risotto has soaked up all of the moisture, add another spoonful of broth.
- Repeat this process until all of the broth has been added and the rice is ready.
- It is better if the rice is a little al dente and not completely boiled.
- Remove from heat and add butter, grated parmesan and lemon juice and lemon zest.
- Stir until the risotto is nice and creamy.
- Add the beetroot cubes and gently combine.
- Serve immediately.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by