Low Fat Beetroot Risotto
Elevate your weeknight dinner with this stunning and health-conscious Low Fat Beetroot Risotto! Packed with vibrant color, earthy sweetness from fresh beetroot, and creamy textures, this dish reimagines classic risotto with a nutritious twist. Made with low-sodium vegetable broth, tangy white wine, and a sprinkle of low-fat feta cheese, each spoonful bursts with flavor while staying light on calories. Fresh dill and a hint of lemon zest add brightness to the rich Arborio rice for a perfectly balanced, satisfying meal. Ready in just 45 minutes, this easy vegetarian risotto is perfect for impressing guests or shaking up your everyday meal prep. Keywords: low fat beetroot risotto, healthy vegetarian recipes, creamy risotto recipe, beetroot dish, easy dinner ideas.
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Recipe Information
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
Instructions
Heat the olive oil in a large pan over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the grated beetroot to the pan and stir well. Cook for about 5 minutes until the beetroot softens.
Add the arborio rice and stir for 1-2 minutes until the rice is well-coated and slightly translucent at the edges.
Pour in the white wine and stir until it is mostly absorbed by the rice.
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.
Continue adding broth and stirring until the rice is creamy and just tender, about 20-25 minutes.
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.
Mix well until the cheese has melted slightly and the risotto is creamy.
Serve immediately, garnished with extra dill or feta if desired.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 41.5 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2574 mg | 55% | |
*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.
