Risotto with beetroot and walnuts
65 min · 2 servings
Original recipe idea, not kitchen-tested. Cooking times are approximate. Check ingredients and allergens. Not attributed to a named chef.
Ingredients
- 450 g beetroot
- 160 g risotto rice
- 600 ml hot vegetable stock
- 1 small onion
- 20 g butter
- 30 g grated hard cheese
- 20 g walnuts
- 1 tbsp olive oil
- Salt and pepper
- Water for cooking
Method
- Peel beetroot and cut into 1 cm cubes; wear gloves if needed.
- Cover vegetables with water in a saucepan and simmer for 15–35 minutes until tender. Beetroot and celeriac may take longer; check with a knife. Drain well.
- Finely dice onion and soften in butter for 3 minutes. Add rice and stir for 1 minute. Add hot stock a little at a time, stirring frequently, for 18–25 minutes until the rice is tender with a slight bite. Add hot water as needed. Fold in cooked vegetables and cheese.
- Roughly chop 20 g walnuts if needed and toast in a dry pan over medium heat for 2–4 minutes, stirring. Do not allow to burn.
- Season with salt and pepper. Drizzle any remaining oil sparingly over the vegetables. Arrange the components carefully on two warm plates. Add toasted nuts or seeds just before serving. Leave the plate edges clear for a simple presentation and serve immediately.