Rebecca’s recipe of the week: A Pink Risotto for Spring | Canalside Community Food

Pink beets make a pretty risotto. The crunchy toasted walnuts contrast with the smooth rice, and also add protein.

Beetroot Risotto
Serves 4

Ingredients
1/3 cup walnuts.
2 teaspoons olive oil
1 cup chopped onion
1 cup risotto rice
1 tablespoon minced fresh ginger
2 teaspoons finely chopped fresh rosemary
½ cup white wine
3 cups peeled, finely chopped beets
½ teaspoon salt
2½ cups vegetable or chicken stock (or, in a pinch, water)
5-6 cups shredded spring greens and/or spinach
½ cup goat cheese, crumbled

Heat a large-ish saucepan over medium heat. When it is hot, put in the walnuts (don’t add any oil) and toast them for a few minutes until they are fragrant. Keep an eye on them so they don’t burn and stir them about to toast them evenly. Remove from the heat and set aside. Once they’re cool chop them roughly.

Add the oil to the pan and when it is hot add the onion and sauté for 3 minutes—turn the heat down a bit if it’s starting to burn. Then add the rice, ginger, and rosemary. Stir around and sauté for another minute or two, until the rice is nicely coated with the oil. Add the wine and let it sizzle, stirring all the time. When the wine has been more or less absorbed, add the beets and salt. Stir them around too.

Start adding the stock or water, about a half a cup at a time, stirring constantly; it’s the stirring that gives a risotto its signature creaminess. When one dose of stock/water has been absorbed, add another half cup. Carry on like this for about 25 minutes, by which time the beets and rice should be tender, and all the stock/water incorporated into the risotto. If the beets and rice aren’t tender enough for your taste add a bit more water and cook for a bit longer.

Once you’re happy with the al-dente-ness of the rice and beets, sir in the greens and let cook over very low heat for a few more minutes, until the greens are wilted. Stir in the cheese and serve, garnished with the chopped walnuts.