
We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more
Prep Time
45 min
Cuisine
Italian
Beetroot is simply fantastic for your cardiovascular health, and when combined with leek, it creates a warming honey-caramelised onion flavour. Feel free to drizzle a little extra virgin olive oil over this risotto just before serving, for that final touc
Prep Time
45 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 634 kJ 150 kcal |
3170 kJ 751 kcal |
Fat of which saturates |
6.1 g 2.3 g |
30.7 g 11.3 g |
Carbohydrate of which sugars |
20.1 g 5.7 g |
100.6 g 28.5 g |
Fibre | 2.1 g | 10.6 g |
Protein | 4.8 g | 24.2 g |
Salt | 0.56 g | 2.82 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Chop the walnuts coarsely
Cut the leeks in half lengthways, discard the root ends and wash between the leaves
Cut into 1cm slices
Crush the garlic with the side of a knife, peel it and chop finely
Grate the beetroot and parmesan
Boil a kettle
Dissolve the stock cube(s) in 800ml (1.6L) of boiled water
Place a large wide-based pan (preferably non-stick) on a medium heat
Once the pan is hot, add the walnuts and toast for 3-4 min or until golden brown, shaking the pan regularly
Remove the walnuts from the pan and set aside, reserving the pan for the next step
Add 30g (60g) of butter to the pan and return to a medium heat
Once the butter is foaming, add the garlic and leek and cook for 3 min, stirring often
Add the rice and cook for about 5 min or until beginning to turn golden, stirring to coat evenly
Add 200ml (400ml) of stock to the rice and allow it to absorb, stirring constantly
Add the oregano and stir through
Allow the stock to absorb fully before gradually adding the rest, a ladle at a time
Once most of the stock has been absorbed and the rice is almost cooked through, add 100g (200g) of crème fraîche
Add the beetroot and cook for another 10 min or until the rice is fully cooked through, stirring constantly
Season generously with salt and pepper
Add the walnuts and parmesan to the pan and stir through
Serve and enjoy!