Creamy Beetroot Risotto with Fresh Thyme and Aged Parmesan
| Parameter | Value | Parameter | Value |
|---|---|---|---|
|
Preparation time
|
40 min |
Number of portions
|
4 |
|
Cena (Walmart)
|
$4.13 |
Cost of one portion
|
$1.03 |
|
Number of ingredients needed for preparation
|
8 |
Total calories
|
1914 |
|
Calories per 1 portion
|
479 kcal |
Amount of protein per portion
|
18g |
|
Amount of fat per portion
|
12g |
Amount of carbohydrates per portion
|
76g |
|
Amount of fiber per portion
|
5g |
Glycemic Index (GI)
|
IG 64 |
|
Glycemic Load (GL)
|
GL 45.3 |
Ingredients
Supermarket Chain Price Comparator — Creamy Beetroot Risotto with Fresh Thyme and Aged Parmesan
Compare estimated shopping costs across major supermarket chains, scale portions or weight, and calculate the route to your nearest store.
| Select supermarket chain | 1 portion | 1 portion | 2 portions | 4 portions | Find store on map & calculate route |
|---|---|---|---|---|---|
Aldi
Cheapest
|
0,94 € | 0,94 € | 1,88 € | 3,76 € | |
Lidl
+1%
|
0,95 € | 0,95 € | 1,90 € | 3,80 € | |
Tesco
+10%
|
1,03 € | 1,03 € | 2,06 € | 4,12 € | |
Carrefour
+13%
|
1,06 € | 1,06 € | 2,12 € | 4,24 € | |
SPAR
+16%
|
1,09 € | 1,09 € | 2,18 € | 4,36 € |
Smart Voice
AIRecipe Summary & Culinary Insights
Creamy Beetroot Risotto with Fresh Thyme and Aged Parmesan is a nutrient-dense dish formulated for optimal macronutrient balance and glycemic stability. Each serving (out of 4) delivers 452.9 kcal of energy, 13 g protein, 11.6 g fat, 75.4 g net carbohydrates, and 5.3 g dietary fiber (glycemic index GI 59.6, glycemic load GL 179.8).
Key culinary ingredients include: Arborio risotto rice, Cooked Beets, Vegetable Broth, Onion, Garlic, Olive Oil, Parmesan cheese, Thyme, fresh. This combination of bioavailable protein, dietary fiber, micronutrients, and antioxidants supports metabolic health, sustained satiety, and cellular recovery. Total preparation time is 40 minutes.
Recipe preparation steps
Nutrients
Precise micro- and macronutrient analysis with daily reference intake (RDA) coverage (1 portion)
Creamy Beetroot Risotto with Fresh Thyme and Aged Parmesan
Alpha Linolenic Acid
Arginine
Ash
Beta-Glucan
Beta-sitosterol
Boron
Calcium
Carbohydrate
Carotene Beta
Chloride
Chlorine
Cholesterol
Chromium
Cobalt
Copper
Fat
Fatty monounsaturated
Fatty polyunsaturated
Fatty saturated
Fatty trans
Fiber
Fiber insoluble
Fiber soluble
Fluoride
Fructose
Glucose
Glutamic acid
Glutamine
Inulin
Iodine
Iron
Linoleic Acid
Lutein
Lutein + zeaxanthin
Lysine
Magnesium
Malic acid
Manganese
Molybdenum
Oleic Acid
Omega 3
Omega 6
Oxalic acid
Palmitic Acid
Phosphorus
Phytosterols
Potassium
Protein
Salt
Selenium
Sodium
Starch
Stearic Acid
Sucrose
Sugar
Sulfur
Total Carbohydrates
Total Fat
Total sugar alcohols
Vitamin A
Vitamin ARE
Vitamin B1 (Thiamin)
Vitamin B12 (Cobalamin)
Vitamin B2 (Riboflavin)
Vitamin B3 (Niacin)
Vitamin B5 (Pantothenic acid)
Vitamin B6 (Pyridoxine)
Vitamin B7 (Biotin)
Vitamin B9 (Folate)
Vitamin C (Ascorbic acid)
Vitamin D
Vitamin E
Vitamin K
Water
Zeaxanthin
Zinc
| Name | Category | Amount | % RDA |
|---|---|---|---|
| Alpha Linolenic Acid | - | 0.06 g | - |
| Arginine | - | 0.02 g | - |
| Ash | - | 2.28 g | - |
| Beta-Glucan | - | 0 g | - |
| Beta-sitosterol | - | 10.73 mg | - |
| Boron | - | 0.01 mg | - |
| Calcium | - | 61.38 mg | 8% |
| Carbohydrate | - | 76.22 g | 29% |
| Carotene Beta | - | 0.04 mg | - |
| Chloride | - | 0.6 mg | - |
| Chlorine | - | 4.9 mg | - |
| Cholesterol | - | 4.41 mg | - |
| Chromium | - | 0.01 µg | - |
| Cobalt | - | 0 µg | - |
| Copper | - | 0.06 mg | - |
| Fat | - | 11.5 g | 16% |
| Fatty monounsaturated | - | 5.36 g | - |
| Fatty polyunsaturated | - | 0.96 g | - |
| Fatty saturated | - | 1.2 g | - |
| Fatty trans | - | 3.11 g | - |
| Fiber | - | 5.4 g | 22% |
| Fiber insoluble | - | 0.4 g | - |
| Fiber soluble | - | 0.3 g | - |
| Fluoride | - | 0.03 mg | - |
| Fructose | - | 0.37 g | - |
| Glucose | - | 0.55 g | - |
| Glutamic acid | - | 0.04 g | - |
| Glutamine | - | 0 g | - |
| Inulin | - | 0.3 g | - |
| Iodine | - | 0.01 µg | - |
| Iron | - | 1.48 mg | 11% |
| Linoleic Acid | - | 0.73 g | - |
| Lutein | - | 3.01 µg | - |
| Lutein + zeaxanthin | - | 0.01 mg | - |
| Lysine | - | 0.01 g | - |
| Magnesium | - | 39.15 mg | 10% |
| Malic acid | - | 0 g | - |
| Manganese | - | 0.17 mg | - |
| Molybdenum | - | 0.02 µg | - |
| Oleic Acid | - | 5.25 g | - |
| Omega 3 | - | 0.06 g | - |
| Omega 6 | - | 0.75 g | - |
| Oxalic acid | - | 0.19 mg | - |
| Palmitic Acid | - | 1.01 g | - |
| Phosphorus | - | 76.5 mg | 11% |
| Phytosterols | - | 16.63 mg | - |
| Potassium | - | 662.2 mg | 33% |
| Protein | - | 17.55 g | 35% |
| Salt | - | 2.38 g | - |
| Selenium | - | 0.52 µg | 1% |
| Sodium | - | 918.83 mg | 46% |
| Starch | - | 1.14 g | - |
| Stearic Acid | - | 0.17 g | - |
| Sucrose | - | 0.68 g | - |
| Sugar | - | 11.07 g | 22% |
| Sulfur | - | 10.81 mg | - |
| Total Carbohydrates | - | 0.09 g | - |
| Total Fat | - | 0.02 g | - |
| Total sugar alcohols | - | 0.01 g | - |
| Vitamin A | - | 5.05 µg | 1% |
| Vitamin ARE | - | 5.94 µg | - |
| Vitamin B1 (Thiamin) | - | 0.13 mg | - |
| Vitamin B12 (Cobalamin) | - | 0.08 µg | - |
| Vitamin B2 (Riboflavin) | - | 0.11 mg | - |
| Vitamin B3 (Niacin) | - | 0.43 mg | - |
| Vitamin B5 (Pantothenic acid) | - | 0.05 mg | - |
| Vitamin B6 (Pyridoxine) | - | 0.24 mg | - |
| Vitamin B7 (Biotin) | - | 0.01 mg | - |
| Vitamin B9 (Folate) | - | 121.1 µg | - |
| Vitamin C (Ascorbic acid) | - | 8.11 mg | - |
| Vitamin D | - | 0.11 µg | 1% |
| Vitamin E | - | 0.91 mg | 8% |
| Vitamin K | - | 6.57 µg | 9% |
| Water | - | 406.34 g | - |
| Zeaxanthin | - | 1.5 µg | - |
| Zinc | - | 0.27 mg | 3% |
No nutrients matching your search criteria
Nutritional Profile Comparison
📈 Interactive ChartNutrient content comparison per serving
Blood Glucose Curve & Glycemic Index
Biochemical model of blood glucose dynamics (0-180 min) accounting for fat, protein, and fiber buffering.
Blood Glucose Curve (0-180 min)
Biochemical model of blood glucose dynamics (0-180 min) accounting for fat, protein, and fiber buffering.
Glycemic Load (GL) combines both the Glycemic Index (GI) and the actual amount of digestible carbohydrates in a serving.
Clinical thresholds: Low ≤ 10 pts • Moderate 11–19 pts • High ≥ 20 pts