Beetroot Risotto with Walnuts and Chilli Oil

Serves: 6 | Prep & Cook time: 1 Hour

INGREDIENTS

• 3 medium beetroots (cut both ends off each)
• 1 Tbsp olive oil
• 1 large brown onion
• 5 cloves of garlic
• 1 cup of arborio rice
• 5 cups of stock*
• 1 cup sharp parmesan cheese (plus extra, to serve)
• 1 cup of walnuts

For the chilli-garlic oil

• 1/4 cup of grape seed oil
• 1 large red chilli, finely sliced
• 8 garlic cloves, finely sliced

METHOD

1. Put the beetroots in a big saucepan and cover with water. Bring to the boil and cook for 30-40 minutes, until the beetroot are soft when pierced in the centre with a knife. Drain and set aside to cool. Once cool, peel the skin off each beetroot and cut into dice-sized cubes.
2. Meanwhile, heat the olive oil in a large, deep saucepan. Add the onion and garlic and cook until the onion has browned. Add the arborio rice and fry for a further two minutes. Pour in just enough stock to cover the rice, give the saucepan a shake (don’t stir it), and set on low heat to cook until the stock has been absorbed. 
3. Continue adding a little stock, one cup at a time, and waiting until it has been absorbed by the rice. Be careful not to let the pan fully dry out, or the rice may burn. Avoid stirring the rice as this can make the risotto gloopy. Have a taste of the rice after you’ve added four cups of stock. If it is still very al dente, add the remainder of the stock. 
4. While the rice cooks, put the walnuts on a baking tray and roast at 200˚C for 5 minutes, or until browned. Remove from the oven and set aside.
5. To make the chilli-garlic oil, heat the grape seed oil, the large red chilli and the garlic in a small frying pan until the oil is bubbling and the garlic has turned a golden brown. Turn off the heat and set aside.
6. Once the rice is cooked through, remove from the heat, gently mix in the parmesan cheese and the cooked beetroot. Top with extra parmesan cheese, the roasted walnuts, and drizzle with chilli oil.

This recipe is by Perth Author, Cook and Gardener Casey Joy Lister. Visit her website www.caseyjoylister.com to receive more recipes, purchase her books and get access to events.

You can find her on instagram @pinch_dash_glug