Name: Beetroot and walnut risotto
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 litre (4 cups) salt-reduced vegetable stock; 1 cup white wine; 1 tablespoon olive oil; 40 gram butter; 1 medium brown onion, finely chopped; 2 clove garlic, finely chopped; 1 1/2 cup arborio rice; 2 beetroot bulbs, peeled, finely grated; 1/3 cup grated parmesan; 80 gram baby spinach leaves; 1/2 cup coarsely chopped walnuts, toasted; 100 gram mild blue cheese, crumbled

Ingredients

1 litre (4 cups) salt-reduced vegetable stock

1 cup white wine

1 tablespoon olive oil

40 gram butter

1 medium brown onion, finely chopped

2 clove garlic, finely chopped

1 1/2 cup arborio rice

2 beetroot bulbs, peeled, finely grated

1/3 cup grated parmesan

80 gram baby spinach leaves

1/2 cup coarsely chopped walnuts, toasted

100 gram mild blue cheese, crumbled

Method

1.Place stock and wine in a medium saucepan over high heat. Bring to the boil. Reduce heat; hold at a simmer.

2.Heat oil and butter in a large heavy-based saucepan over moderate heat until foaming. Add onion and garlic; cook and stir for 5 minutes or until soft. Add rice; cook and stir for 1 minute. Reduce heat.

3.Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 minutes or until rice is tender but firm to the bite).

4.Stir beetroot, parmesan and spinach into risotto. Remove from heat.

5.Spoon risotto into serving bowls. Serve sprinkled with walnuts and blue cheese.

Try red wine for a richer flovour. Use brie for a milder taste. Wear rubber gloves while handling beetroot.
Note

Woman's Weekly Food

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Ingredients

Method

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