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$4.88 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 20% 
The recipe Beetroot Risotto can be made in approximately 45 minutes. For $4.88 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 46g of protein, 65g of fat, and a total of 2229 calories. This recipe serves 1. This recipe from Foodista requires butter, bun beetroot, aborio rice, and olive oil. 1 person were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is a rather pricey recipe for fans of Mediterranean food. It works well as a main course. Taking all factors into account, this recipe earns a spoonacular score of 61%, which is solid. If you like this recipe, you might also like recipes such as Beetroot, Banana & Berry Smoothie ft. Love Beets Baby Beetroot, Wild Rice, Baby Beetroot & Beef Kofta Salad (ft. Love Beets Baby Beetroot), and beetroot tikki or beetroot patties.
Risotto works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castellare Chianti Classico Riservan Il Poggiale. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 34 dollars per bottle.
Made from 90% Sangioveto, 5% Canaiolo, and 5% Ciliegiolo grown in the Il Poggiale vineyard, the grapes come from an elevation of almost 1,500 feet above sea level. The combination of high elevation and extremely low yields results in a wine thatmanages to simultaneously show both restraint and layered richness. This classic red holds great aging capability.This Riserva is a brilliant garnet color with layered aromas of red cherries, earth, rose flowers, and leather. On the palate, the wine shows excellent structure with firm, integrated tannins and is full-bodied with plenty of spice.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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