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Pink risotto (aka beetroot)
Pink rice (beetroot risotto), yummy warming winter food that is baked, not cooked on the stovetop, saving time but giving great results! Kid friendly.
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
4
serves
Calories:
596
kcal
Author:
Kylie
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Ingredients
▢
3
cups
chicken or vegetable stock.
▢
½
a bunch of kale
woody stems removed and blanched. Chopped roughly.
▢
1
medium onion
diced
▢
2
tbsps
olive oil
▢
100
mls white wine
▢
400
grams
arborio or canaroli rice
risotto rice
▢
2
large beetroots
peeled and grated
▢
3
tbsps
fresh dill chopped
▢
zest of one lemon
▢
juice of one lemon
▢
¾
cup
grated parmesan
Instructions
Preheat oven to 180 degrees
Using a large frypan with a lid that can also be used in the oven, fry the onion with the lemon zest until soft over medium heat.
Add the rice and coat in the oil.
Add the wine and fry for 2 minutes.
Add the beetroot, the ½ the dill and all of the stock to the pan.
Stir well.
Bake for 20 minutes, covered.
Stir and add the kale.
Return to the oven for 25 minutes.
Stir through the lemon juice.
Add the remaining dill and the parmesan cheese, stir through and serve.
Nutritional Information
Serving:
1
bowl
|
Calories:
596
kcal
|
Carbohydrates:
40
g
|
Protein:
37
g
|
Fat:
30
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
122
mg
|
Sodium:
1036
mg
|
Fiber:
3
g
|
Sugar:
6
g
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