Beetroot & Walnut Risotto
4 Small Fresh Beetroots or
450g Can Whole Beetroots
¼ cup Shaved Parmesan Cheese
½ cup Chopped walnuts
2 cups of Arborio Rice
2 cups of Vegetable Stock
½ cup Red Wine
2 cloves of Garlic, Crushed
2 Tbsp. Olive Oil
Salt & Pepper
- Chop beetroot into 1cm cubes and place a large frying pan on medium heat; add olive oil, diced garlic, a pinch of salt and pepper, beetroot and cover, stirring occasionally until beetroot becomes soft and tender.
- Add 2 cups of Arborio rice to the frying pan and stir through beetroot evenly. Slowly add red wine, stirring gently until the rice has absorbed all the wine.
- Begin to add vegetable stock, stirring through a quarter of a cup at a time. Lower heat and cover rice for 10-15 minutes, while continuing to stir risotto occasionally until rice is cooked through, add walnuts when rice is soft.
- Sprinkle thin slices of Parmesan cheese over risotto and serve.
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