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 ⓘ
Instructions
- Place stock and wine in a medium saucepan on high heat. Bring to a boil. Reduce heat to low; hold at a simmer.
- 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.
- 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).
- Stir beets, spinach and Parmesan cheese into risotto. Spoon risotto into serving bowls. Serve sprinkled with walnuts and blue cheese.
Nutrition & Diet Analysis (per serving)
1017
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).