Creamy Risotto with Potatoes, Beets, and Italian Mustard

Name: Creamy Risotto with Potatoes, Beets, and Italian Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 250 g Potatoes; 200 g Beet; 150 g Quinoa; 3 tbsp Dijon Mustard; 750 ml Vegetable Broth; 60 g Butter; 3 tbsp Olive Oil; 2 clove Garlic; 1 piece White Onion; 10 g Fresh Parsley; 1 tsp Salt; 0.5 tsp Pepper

Temps

45 min

Difficulté

moyen

Ingrédients

Budget

~8-10 €

Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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Etapes

1
Preheat the oven to 200°C. Cut the beets and potatoes into cubes and roast them with oil for 20 minutes.
20 min
2
Heat the broth in a saucepan.
3 min
3
Chop the onion and garlic, sauté them in the pan with butter for 2 minutes.
2 min
4
Add the quinoa and toast for 2 minutes, stirring.
2 min
5
Gradually pour in the broth while stirring constantly for 15 minutes.
15 min
6
Fold in the roasted vegetables, mustard, and remaining butter.
3 min
7
Finish with fresh parsley, salt, and pepper. Serve hot.
2 min