Entrees Gluten-Free Vegetarian

Beet & Goat Cheese Risotto

For a shortcut to delicious, start with our 20-minute risotto and add your favorite fixings—like beet juice, goat cheese, and dill! It’s quick, easy & endlessly customizable.

Minutes

Servings

cup

420

Calories

Ingredients

1

box

Organic Mushroom Risotto suggested substitutions
1

cups

Beet Juice
1 ¹⁄₂

cups

Vegetable Stock
4

oz

Goat Cheese, crumbled
4

oz

Crème Fraiche
¹⁄₄

cups

Shallot, minced
1

tbsp

Garlic, minced
2

tsp

Dill
2

tsp

Olive Oil
Sea Salt, to taste

Nutrition Facts

Serving Size: 1 cup

Serves: 4

Amount Per Serving
Calories:		420
% Daily Value*
Total Fat: 23g		29%
	Saturated Fat: 13g
	Trans Fat: 0g
Cholesterol: 65mg		22%
Sodium: 820mg		36%
Total Carbohydrate: 40g		15%
	Dietary Fiber: 1g	4%
	Sugars: 8g	16%
Protein: 11g		22%

Instructions

Follow cooking instructions on Lundberg Organic Porcini Mushroom Risotto, using beet juice and vegetable stock instead of water.
To a small sauté pan on medium heat, add oil, shallot, and garlic. Season with sea salt to taste. Sauté for 5 minutes, add to the risotto, and stir to fully incorporate.
Garnish with goat cheese, crème fraiche, dill, and sea salt to taste. Enjoy!