BEETROOT RISOTTO WITH MAM

Another episode this time we make Beetroot risotto. Recipe below for you all to cook it at home

2 tablespoons olive oil
1 red onion, finely chopped
1 celery stick, finely chopped
2 large beetroots, peeled and grated
1 garlic clove, finely chopped
1 teaspoon chopped rosemary leaves
200g arborio rice
175ml red wine
800ml hot vegetable stock (see page 121 for homemade)
2 tablespoons nutritional yeast
30g walnuts, toasted and chopped leaves from a small bunch of parsley, chopped salt and pepper

Warm the olive oil in a large saucepan. Add the onion, celery, grated beetroot and a pinch of salt. Cook gently for 10 minutes, until starting to soften.
Add the garlic, rosemary and rice. Cook for 2 more minutes, before tipping in the red wine. Let it cook away until the wine has been absorbed by the rice.
Reduce the heat to medium-low and add a ladle of hot stock. Cook gently, stirring often, until the stock has been absorbed. Add another ladle of stock and repeat until the rice is tender; this will take 20-25 minutes.
Let the risotto rest for 5 minutes, then stir in the nutritional yeast until dissolved. Taste and tweak the seasoning with salt and pepper, then serve sprinkled with the walnuts And parsley

Enjoy all