Beetroot, blue cheese and walnut risotto

Name: Beetroot, blue cheese and walnut risotto
Yield: 4
Ingredients: 3 Beetroot, cut into wedges (Main); 2 cloves Garlic, whole; 1 Tbsp Olive oil; 5 sprigs Fresh thyme; 1 ½ Tbsp Balsamic vinegar; 1 Sea salt, to taste; 1 Ground black pepper, to taste; 1 Tbsp Olive oil; 1 large Brown onion, finely diced; 2 cloves Garlic, minced; 2 cups Arborio rice (Main); ½ cup Red wine; 3 sprigs Fresh thyme, leaves chopped; 7 cups Vegetable stock, warm; 8 slices Beetroot, leftover wedges; 40 g Blue cheese, crumbled; ½ cup Walnuts, whole and chopped; 4 handfuls Rocket

for 4 people

Reader Recipes

By Isabelle Russell

A hearty vegetarian risotto that's full of flavour - and is an absolute standout on the plate! It's perfect for the cooler months. Make sure you're generous with the blue cheese on top and add the walnuts for a little bit of crunch.

Ingredients

3	Beetroot, cut into wedges (Main)
2 cloves	Garlic, whole
1 Tbsp	Olive oil
5 sprigs	Fresh thyme
1 ½ Tbsp	Balsamic vinegar
1	Sea salt, to taste
1	Ground black pepper, to taste

Risotto

1 Tbsp	Olive oil
1 large	Brown onion, finely diced
2 cloves	Garlic, minced
2 cups	Arborio rice (Main)
½ cup	Red wine
3 sprigs	Fresh thyme, leaves chopped
7 cups	Vegetable stock, warm

To serve

8 slices	Beetroot, leftover wedges
40 g	Blue cheese, crumbled
½ cup	Walnuts, whole and chopped
4 handfuls	Rocket

Directions

Preheat the oven to 200°C. Cut each beetroot into approximately 6 wedges. Place a sheet of tin foil in a baking dish with the beetroot wedges and 2 garlic cloves, then drizzle over olive oil and toss to coat. Add 5 thyme sprigs and fold up tin foil package. Roast for 50 minutes to an hour, or until beetroot is cooked through.
Remove beetroot from oven. Slice 4 wedges into 2 thinner ones and set aside for serving. Blend remaining roasted beetroot and garlic cloves in a food processor with leaves from thyme sprigs and balsamic vinegar. Salt and pepper to taste.
Heat olive oil in pan and add the onion. Cook for a few minutes then add garlic. Cook for a further few minutes and add rice, thyme leaves and salt and pepper. Pour in red wine and cook until absorbed.
Pour in vegetable stock (warmed in a microwave or on the stove) about 3/4 cup at a time, allowing the rice to absorb it before each addition and without letting it dry out. Stir continuously. After about 20 minutes add the beetroot puree and cook for 5-7 minutes until the rice is cooked but not mushy.
Remove from heat and season with salt and pepper to taste.
Spoon the risotto into 4 bowls. Add sliced beetroot wedges on top along with crumbled blue cheese and walnut pieces. Place a handful of rocket on the side. Serves 4 generously, with some leftover for tomorrow's lunch, or 6 slightly smaller servings.