This recipe has Calories as 98.7% and Sodium as 84.8% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.8% of RDA
• Calories: 98.7% of RDA
• Carbs: 34.1% of RDA
• Fat (total lipid): 37.0% of RDA
• Fiber: 14.1% of RDA
• Fructose: 1.1% of RDA
• Protein: 23.3% of RDA
• Sodium: 84.8% of RDA
• Sugar: 22.9% of RDA
• Vitamin A (IU): 32.1% of RDA
• Vitamin B6: 6.4% of RDA
• Vitamin C: 6.4% of RDA
• Iron: 0.4% of RDA
• Magnesium: 9.0% of RDA
• Manganese: 5.4% of RDA
• Niacin: 18.5% of RDA
• Potassium: 8.0% of RDA
• Zinc: 7.4% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat oven to 350F.
PREPARING THE BEETS
2.
Peel the beets and cube them.
3.
Place on a large sheet of foil on a baking sheet. Toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft.
PREPARING THE RISOTTO
4.
Heat the remaining olive oil with the butter in an ovenproof pan with a lid.
5.
Stir in the onion and garlic, then cook for 3-5 mins until translucent.
6.
Stir in the rice until well coated with the butter and oil. Pour over the white wine, then let the mixture bubble away for 5 mins.
7.
Stir well, then pour over the stock. Stir again, cover and place in the oven with the beets.
8.
Cook for 15 mins until the rice is soft.
PREPARING THE DISH
9.
Remove the beetroots from the oven. Whizz ¼ of them to make a purée, then chop the remainder into small pieces.
10.
Stir most of the Parmesan, the beetroot purée and chopped beetroot through the risotto, then serve with some soured cream dolloped over and parmesan sprinkled on top (if desired).
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1974
Protein 26.2 g
Carbohydrates 93.9 g
Iron 0.07 mg
Fiber 3.96 g
Calcium 18.2 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
