Beetroot & walnut risotto
Ingredients4 Small Fresh Beetroots¼ cup Shaved Parmesan Cheese½ cup Chopped walnuts2 cups of Arborio Rice2 cups of Vegetable Stock½ cup Red Wine2 cloves of Garlic, Crushed2 Tbsp. Olive OilSalt & Pepper Instructions1. Chop the beetroot into 1cm cubes and place a large frying pan on medium heat; add olive oil, diced ▸
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