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
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1 pot of crme fra”che (200g)<span class="strong">†</span>
1 bag of walnuts (25g)<span class="strong">†</span>
vegetable stock pot<span class="strong">†</span>
160g arborio rice
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 leek
leeks
250g cooked beetroot
cooked beetroot
Italian dried oregano
1 garlic clove
garlic
Rennet-free parmesan cheese
whole cow's milk, salt, microbial rennet
1 pot of crme fra”che (200g)
milk
1 bag of walnuts (25g)
walnut (100%). May contain peanut, sesame & other nuts
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
Grate the beetroot and parmesan
Boil a kettle
Dissolve the stock cube(s) in 800ml (1.6L) of boiled water
3
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
4
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
5
Add the rice and cook for about 5 min or until beginning to turn golden, stirring to coat evenly
6
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
7
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
8
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