Lunch

Beetroot Risotto is for Lunch.

Beetroot Risotto takes 10 minutes to prepare.

Beetroot Risotto takes 20 minutes to cook.

Beetroot Risotto makes 5 servings.

The ingredients for Beetroot Risotto are:

1 diced onion
2 stalks of celery diced
2 cloves of garlic minced
2 tbsp coconut oil
1/4 cup white wine
2 cups of pearl barley
300g beetroot grated
1 litre vegetable stock
2 tbsp butter
thyme and parsley to garnish

Here is how you make Beetroot Risotto:

1. fry onion, garlic and celery in coconut oil.2. add pearl barley and coat in oil3. add wine and stir4. once wine has been reduced, add beetroot and vegetable stock 1/2 cup at a time and stir the risotto. 5. once the barley is cooked, add butter and stir into the risotto6. serve and garnish with the parsley and thymeServing Size: Makes 5 servings for lunch or 4 for dinnerNumber of Servings: 5Recipe submitted by SparkPeople user LOLLY2682.

The nutritional information for Beetroot Risotto is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 406.1

• Total Fat: 11.1 g
• Cholesterol: 12.4 mg
• Sodium: 31.0 mg
• Total Carbs: 70.6 g
• Dietary Fiber: 13.9 g
• Protein: 8.8 g

Beetroot Risotto is Italian cuisine.

The dietary needs meet for Beetroot Risotto is Gluten Free