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Beetroot & Red Wine Risotto

by Jac's Veghead (follow)
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This is a no fuss easy and delicious risotto. It's my go to meal for a quick dinner or when I have a few friends over.

Risotto sometimes gets a bad wrap because it's hard to cook or takes too long. But stir whilst enjoying a glass of wine or talking to a friend and it takes no time at all.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 4 servings

1.5 cups of arborio rice
1 brown onion
3 cloves of garlic
1 tablespoon of olive oil
1 tablespoon of red wine vinegar
100g of rocket
5 cups of vegetable stock
3/4 cup of red wine
1 cup of walnuts
450g of canned beetroot or 2 fresh beetroots grated ( I prefer canned as it adds to the vinegar flavour)
150g of goats cheese (in the pictures I used parmesan)
For a vegan option omit the cheese.

Place the stock and the beetroot in a saucepan and bring to the boil. Reduce to a simmer and keep hot.

Heat the oil in a large pan and add the diced onion and garlic.

Saute until soft then add the rice.

Stir the rice until it is coated in the oil then add the wine and stir for 1 minute.

Add the hot stock and beetroot one cup at a time, stir contentiously.

Once the rice is tender you should have no more stock.

Add the red wine vinegar and season if needed.

Serve on a bed of rocket, sprinkle on the walnuts and cheese.


#Dinner Party
#Rice Dish
I like this Recipe - 3
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