Beet And Walnut Risotto - cooking recipe

Ingredients

4 cups vegetable stock
1 cup white wine
1 tbsp olive oil
3 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup Arborio rice
2 medium beets, peeled and finely grated
3 oz baby spinach leaves
3/4 cup grated Parmesan cheese
1/2 cup walnuts, toasted and coarsely chopped
4 oz mild blue cheese, crumbled

Preparation

Place stock and wine in a medium saucepan on high heat. Bring to a boil. Reduce heat to low; hold at a simmer.
Heat oil and butter in a large heavy-bottomed saucepan on medium heat until foaming. Add onion and garlic; cook and stir for 5 mins or until soft. Add rice; cook and stir for 1 min. Reduce heat to medium-low.
Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender but firm to the bite).
Stir beets, spinach and Parmesan cheese into risotto. Spoon risotto into serving bowls. Serve sprinkled with walnuts and blue cheese.