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    You are in: Home / Recipes / Beet Risotto Recipe
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    Beet Risotto

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 15, 2009

      I had this in my cookbooks for a while now and I finally had the chance to make it. I think I found a keeper, I topped it with a wonderful young goat Gouda I found at the market. I can't wait for dinner tomorrow. Thanks so Much for posting Ma!

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    • on March 06, 2009

      This was very good, I did not have red wine, so I used lime juice instead, which may have been the reason it was a tiny bit bland for me. Easy to make and a beautiful color. Thank you!

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    • on November 12, 2008

      Easy to make and delicious. I put parmesan cheese on it as a garnish. Highly recommended for those who like beets.

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    • on June 29, 2008

      We are not big beet fans in our house but we all really loved this recipe, even my picky 2 year old. I did substitute shallots for the onion, as I saw in another version of this recipe. We also topped it with a bit of goat cheese and pecans because I had those on hand. I am a bit confused by the nutritional info listed. I thought it seemed too high so I entered it into my fitday program and it came up much lower, about 240 cal per serving, not including the cheese and pecans. Thanks for the post, we will be making this again.

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    • on June 23, 2007

      I would have never thought of combining beets and risotto, but we really enjoyed it. I took the suggestion and crumbled some blue cheese on top. Really tasty. I'd highly recommend it to anyone that likes beets.

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    Nutritional Facts for Beet Risotto

    Serving Size: 1 (540 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 467.6
     
    Calories from Fat 113
    24%
    Total Fat 12.6 g
    19%
    Saturated Fat 2.1 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 1179.6 mg
    49%
    Total Carbohydrate 67.6 g
    22%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.7 g
    19%
    Protein 13.0 g
    26%

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