Beet, Spinach, and Goat Cheese Farro Risotto

If you have roughly 45 minutes to spend in the kitchen, Beet, Spinach, and Goat Cheese Farro Risotto might be a super lacto ovo vegetarian recipe to try. This recipe serves 4 and costs $2.08 per serving. One portion of this dish contains around 11g of protein, 10g of fat, and a total of 385 calories. 222 people have made this recipe and would make it again. If you have beets, goat cheese, spinach, and a few other ingredients on hand, you can make it. It is brought to you by Chocolate Moosey. Several people really liked this Mediterranean dish. It works well as a side dish. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. If you like this recipe, you might also like recipes such as Beet Risotto with Goat Cheese, Beet Risotto with Goat Cheese, and Roasted Beet and Goat Cheese Risotto.

Servings: 4

 

Ingredients:

1 cup beets, cooked, peeled and chopped*

3 cups broth, any flavor

2 tablespoons butter

1 1/2 cups farro

1 garlic clove, minced

2 ounces goat cheese, crumbled

1 small onion, chopped (roughly 1/2 cup)

1 cup fresh spinach, chopped

Equipment:

sauce pan

Cooking instruction summary:

In a medium saucepan, warm up the broth. Keep the broth warm while cooking but don't let it boil.In a large saucepan, melt the butter. Add the onion and garlic; cook for 5 minutes. Stir in the farro and cook for 1 minute.Pour in some of the warm broth and stir. Cook until the liquid is mostly absorbed. Add some more of the broth and cook until it is mostly absorbed. Repeat this process until all of the broth is absorbed, but don't rush it.After all of the broth has been added and cooked, add the beets, spinach, and goat cheese. Cook until the cheese has melted and the spinach is wilted and cooked. Remove from the heat and serve.

 

Step by step:


1. In a medium saucepan, warm up the broth. Keep the broth warm while cooking but don't let it boil.In a large saucepan, melt the butter.

2. Add the onion and garlic; cook for 5 minutes. Stir in the farro and cook for 1 minute.

3. Pour in some of the warm broth and stir. Cook until the liquid is mostly absorbed.

4. Add some more of the broth and cook until it is mostly absorbed. Repeat this process until all of the broth is absorbed, but don't rush it.After all of the broth has been added and cooked, add the beets, spinach, and goat cheese. Cook until the cheese has melted and the spinach is wilted and cooked.

5. Remove from the heat and serve.


Nutrition Information:

Quickview
384k Calories
11g Protein
9g Total Fat
65g Carbs
12% Health Score
Limit These
Calories
384k
19%

Fat
9g
15%

  Saturated Fat
5g
37%

Carbohydrates
65g
22%

  Sugar
5g
6%

Cholesterol
21mg
7%

Sodium
847mg
37%

Get Enough Of These
Protein
11g
22%

Manganese
1mg
61%

Fiber
13g
53%

Selenium
29µg
42%

Vitamin K
38µg
37%

Vitamin A
1428IU
29%

Copper
0.46mg
23%

Phosphorus
227mg
23%

Magnesium
77mg
19%

Vitamin B3
3mg
19%

Folate
74µg
19%

Vitamin B6
0.3mg
15%

Iron
2mg
15%

Zinc
1mg
13%

Vitamin B1
0.18mg
12%

Potassium
396mg
11%

Vitamin B2
0.18mg
10%

Vitamin C
5mg
6%

Calcium
61mg
6%

Vitamin B5
0.4mg
4%

Vitamin E
0.37mg
2%

Vitamin D
0.16µg
1%

covered percent of daily need
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Food Trivia

The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

Food Joke

Chuck Norris twists off European beer caps.

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