Recipe “Beet Spinach Risotto” | – Guide


wash the vegetables. Peel and finely chop the shallot and garlic. Peel and chop the beetroot (caution: beetroot is very greasy, so wear gloves).

Heat oil in a pot and fry the chopped vegetables until transparent. Add the rice and brown it briefly as well. Deglaze with vegetable stock and cook, stirring constantly. When the risotto has hardened a little, add the beetroot juice. When the risotto has reached a creamy consistency, stir in the spinach in portions. If the consistency is too thick, add a drop of water or vegetable stock.

Season with salt and pepper.

The recipe is recommended as part of a rice day.

Nutritional values ​​per serving:

309 kcal, 51 g carbs, 9 g fat, 7 g protein, 6 g fiber, 4.2 BE





high blood pressure

Breast cancer follow-up


Eosinophilic esophagitis (use gluten-free vegetable broth)

heel spur


heart failure

Metabolic syndrome

erectile dysfunction


Celiac disease (pay attention to the gluten-free labeling of industrially processed ingredients)

The Nutrition Docs | broadcast date | 24.01.2022

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