Beetroot & Walnut Risotto

Ingredients:

4 Small Fresh Beetroots

1/4 cup Shaved Parmesan Cheese

1/2 cup Chopped Walnuts

2 cups of Arborio Rice

2 cups of Vegetable Stock

1/2 cup Red Wine

2 cloves of Garlic, Crushed

2 Tbsp. Olive Oil

Salt & Pepper

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1. Chop the beetroot into 1cm cubes and place a large frying pan on medium heat; add olive oil, diced garlic, a pinch of salt and pepper, and beetroot and cover, stirring occasionally until beetroot becomes soft and tender.

2. Add 2 cups of Arborio rice to the frying pan and stir through the beetroot evenly. Slowly add red wine, stirring gently until the rice has absorbed all the wine.

3. Begin to add vegetable stock, stirring through a quarter of a cup at a time. Lower the heat and cover the rice for 10-15 minutes, while continuing to stir the risotto occasionally until the rice is cooked through. Add walnuts when the rice is soft.

4. Sprinkle thin slices of Parmesan cheese over risotto and serve.

Serves Four

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