Ingredients
- 1 large beetroot (about 200g)
- 1 onion
- 1 clove of garlic
- 100 g red wine
- 250 g risotto rice
- 400 g water
- 1 tbsp. fresh thyme (chopped)
- 100 g gorgonzola cheese
- 1 vegetable stock cube
- 20 g olive oil
- 40 g walnuts
- salt & pepper
Instructions
- Put the walnuts in the mixing bowl and chop for 4 seconds on speed 5 and set aside.
- Put the onion and garlic in the mixing bowl and chop for 5 seconds/speed 5.
- Add the beetroot and chop for 3 seconds on speed 5. Scrape down the sides of the mixing bowl with a spatula.
- Add the olive oil and fry without a measuring cup for 5 min/120°C/speed 1.
- Meanwhile, put the walnut shavings in a frying pan and dry roast them until they start to smell nice.
- Add the rice to the bowl and fry without a measuring cup for 2 min/120°C/speed 1.
- Add the red wine and reduce without a measuring cup for 3 min/120°C/speed 1.
- Add water and stock cube, scrape the bottom of the mixing bowl with a spatula to loosen the rice. Cook the risotto for 15 min/100°C/reverse the knives/speed 1, replacing the measuring cup with the cooking basket on the bowl lid to avoid splashing. Let the risotto rest in the bowl for 1 minute, then transfer it to a dish.
- Add the gorgonzola and fresh thyme and mix with a spatula. Season with salt and pepper. Sprinkle with walnuts and serve immediately.
Recipe & Picture: Liz Sinner
