Low Fat Beetroot Risotto

Indulge in the vibrant flavors and lush creaminess of this Low Fat Beetroot Risotto, a wholesome twist on a classic Italian dish perfect for health-conscious food lovers. This recipe combines earthy grated beetroot with creamy arborio rice, low-sodium vegetable broth, and a splash of white wine for depth. Finished with tangy, crumbled low-fat feta cheese and a refreshing hint of lemon zest and dill, each bite is a delightful balance of richness and brightness. With only 10 minutes of prep time and a total cook time of 35 minutes, this nutritious, low-fat risotto makes for an elegant yet easy-to-prepare meal that’s naturally stunning in color. Ideal for vegetarians and perfect for a guilt-free weeknight dinner or a sophisticated weekend gathering, this beetroot risotto is a feast for both the palate and the eyes.

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 units garlic cloves, minced
• 2 medium beetroot, peeled and grated
• 1 cup arborio rice
• 4 cups vegetable broth, low-sodium
• 0.5 cup white wine
• 0.5 cup low-fat feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• 1 teaspoon lemon zest
• 0.25 teaspoon black pepper, freshly ground
• 0.25 teaspoon salt

Directions

Step 1

Heat the olive oil in a large pan over medium heat.

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Add the minced garlic and cook for another minute until fragrant.

Step 4

Add the grated beetroot to the pan and stir well. Cook for about 5 minutes until the beetroot softens.

Step 5

Add the arborio rice and stir for 1-2 minutes until the rice is well-coated and slightly translucent at the edges.

Step 6

Pour in the white wine and stir until it is mostly absorbed by the rice.

Step 7

Begin adding the vegetable broth, about half a cup at a time. Stir frequently, allowing each addition of broth to be absorbed before adding the next.

Step 8

Continue adding broth and stirring until the rice is creamy and just tender, about 20-25 minutes.

Step 9

Once the rice is cooked, remove the pan from the heat and stir in the crumbled low-fat feta cheese, chopped dill, lemon zest, pepper, and salt.

Step 10

Mix well until the cheese has melted slightly and the risotto is creamy.

Step 11

Serve immediately, garnished with extra dill or feta if desired.

Nutrition Facts

Serving size	(1937.3g)

Amount per serving	% Daily Value*
Calories	1075.2

Total Fat 32.7g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 64.1mg	0%
Sodium 2845.9mg	0%
Total Carbohydrate 127.8g	0%
Dietary Fiber 14.7g	0%
Total Sugars 41.5g
Protein 38.8g	0%

Vitamin D 0IU	0%
Calcium 784.1mg	0%
Iron 6.0mg	0%
Potassium 2574.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 16.2%

Carbs: 53.2%