Beet and Spinach Risotto
This quick mid-week meal is a great way to use up any stray cooked beets in your fridge.
Ingredients
1 onion, sliced thinly
4 cloves garlic, minced
2 cups risotto rice
1 cup dry red wine
8 cups water, hot
4 beets, boiled, peeled and cut into a medium dice
1 bag spinach, roughly chopped
1 orange, zest and juice
1/2 cup walnuts, toasted and roughly chopped
1/3 cup olive oil
Method
- In a large wide frying pan heat a glug of olive oil over medium heat
- Add the onion and garlic with a big pinch of salt and sweat until soft
- Add the risotto rice and let toast for 1-2 minutes
- Add the red wine and start stirring. Cook until completely absorbed
- Add a ladle full of the hot water at a time stirring regularly between additions, adding the next ladle full only when the last one has been fully absorbed
- When the rice is tender but still holding its shape, add the beets and spinach and stir to combine. Taste and adjust seasoning as desired.
- In a small bowl combine the walnuts, orange zest, and olive oil with a pinch of salt and spoon over the top of the risotto just before serving
