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BEETROOT RISOTTO,HERBED REDUCED FAT RICOTTA AND WALNUTS

INGREDIENTS:

  • 250g of Arborio Rice
  • 100g Beetroot (already cooked and blended)
  • 80g Leek small chopped
  • 10g Garlic small chopped
  • 100g Ricotta Reduced Fat
  • 20g chopped Parsley
  • 20g chopped Chives
  • 70g Walnuts crushed
  • 1l Vegetable Stock
  • 2g Salt
  • 0.5g Ground Pepper
  • 50ml Olive Oil

    PREP:

    • In a large pot over high heat add the Olive oil and cook the Leek and Garlic until golden brown.
    • Add the Rice, Salt, Pepper and the Beetroot juice. Cook for 1-2 minutes . Stir the Rice constantly to avoid to stick on the bottom.
    • Reduce the flame to medium heath and poor the vegetable stock to the Rice and let it cook stirring every while to make sure is not sticking to the bottom.
    • Meanwhile in a bowl mix the Ricotta with the Chives and Parsley and reserve in the fridge
    • When the Rice is cooked serve in a large plate with the Herbed Ricotta on top and crushed Walnuts 

    Serves : 2

    Calories per serve : 710

    Macros per serve : 26P/122C/96F

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