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Beetroot Risotto with Feta & Pumpkin Seeds

SERVINGS

4 People

COOK TIME

40 mins

AUTHOR

Sophie Godwin

🔥 Nutritionper serving

464

Calories

Protein

14g

Carbs

56g

Fat

18g

Sat. Fat

6g

Fibre

4g

Sugars

6g

Sodium

670mg

Veggie Pescatarian Dinner Easy Accessible Ingredient Good To Freeze Good To Store Good to Reheat Italian Italian-Inspired Risottos Comfort Autumn Winter

Beetroot Risotto with Feta & Pumpkin Seeds

SCALE RECIPEAdjust quantities

4 Servings

Pumpkin Seed

30 g

Onion

1

Risotto Rice

300 g

White Wine

250 ml

Vegetable Stock

1500 ml

Cooked Beetroot

300 g

Sherry Vinegar

1 tbsp

Parmesan

50 g

Feta

100 g

Za’atar

1/2 tbsp

Extra Virgin Olive Oil

Salt

Black Pepper