Beet And Walnut Risotto

Name: Beet And Walnut Risotto
Ingredients: 4 cups vegetable stock; 1 cup white wine; 1 tbsp olive oil; 3 tbsp butter; 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 1/2 cup Arborio rice; 2 medium beets, peeled and finely grated; 3 oz baby spinach leaves; 3/4 cup grated Parmesan cheese; 1/2 cup walnuts, toasted and coarsely chopped; 4 oz mild blue cheese, crumbled

12 ingredients

4 steps

Ingredients

4 cups vegetable stock
1 cup white wine
1 tbsp olive oil
3 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup Arborio rice
2 medium beets, peeled and finely grated
3 oz baby spinach leaves
3/4 cup grated Parmesan cheese
1/2 cup walnuts, toasted and coarsely chopped
4 oz mild blue cheese, crumbled

Directions

1

Place stock and wine in a medium saucepan on high heat. Bring to a boil. Reduce heat to low; hold at a simmer.
2

Heat oil and butter in a large heavy-bottomed saucepan on medium heat until foaming. Add onion and garlic; cook and stir for 5 mins or until soft. Add rice; cook and stir for 1 min. Reduce heat to medium-low.
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 mins or until rice is tender but firm to the bite).
4

Stir beets, spinach and Parmesan cheese into risotto. Spoon risotto into serving bowls. Serve sprinkled with walnuts and blue cheese.