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