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