Creamy Cheese and Beetroot Risotto

Name: Creamy Cheese and Beetroot Risotto with Thyme and Walnuts
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Red onion; 2 Piece of Garlic cloves; 700 ML of Water; 1 Piece of Vegetable stock cube; 10 Grams of Fresh thyme; 200 Grams of Cooked beetroot; 20 Grams of Butter; 1 Tbsp of Olive oil; 1 Tsp of Salt; 160 Grams of Arborio rice; 100 Grams of Feta cheese; 1 Piece of Lemon; 60 Grams of Grana padano; 30 Grams of Walnuts

with Thyme and Walnuts

Enjoy this beautiful, pink beetroot risotto with crunchy nuts and fragrant herbs.

Cals 505 · Prot 22 · Carbs 29 · Fat 27

Vegetarian

Family Friendly

30 min

Creamy Cheese and Beetroot Risotto with Thyme and Walnuts

Enjoy this beautiful, pink beetroot risotto with crunchy nuts and fragrant herbs.

Cals 505 · Prot 22 · Carbs 29 · Fat 27

Vegetarian

Family Friendly

Ingredients

Risotto

Red onion

1 Piece

Garlic cloves

2 Piece

Water

700 ML

Vegetable stock cube 15*

1 Piece

Fresh thyme

10 Grams

Cooked beetroot

200 Grams

Butter 4*

20 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Arborio rice

160 Grams

Feta cheese 4*

100 Grams

Lemon

1 Piece

Grana padano 4*5*

60 Grams

Walnuts 2*

30 Grams

Allergens

*15 Celery, *4 Milk, *5 Eggs, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2104 / 505
Fats (g)	27
of which saturated (g)	17
Carbohydrates (g)	29
of which sugars (g)	14.7
Fibers (g)	7.2
Proteins (g)	22.4
Salt (g)	5.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and finely chop the onion and garlic. Boil the measured water and dissolve the stock cube in it. Pick the thyme. Roughly chop the cooked beetroot.

2 Fry

Heat a non-stick pan over a medium heat with the butter and a drizzle of oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened. Once softened, add the garlic, thyme (save some for garnish) and arborio rice and cook for 1 min further, stirring to coat the grains in the butter.

3 Make risotto

Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 15 min or until almost all of the stock is absorbed and the rice is cooked 'al dente'.