Serves 4 (2 serves for now, 2 serves for later)
Prep time: 15 minutes
Cooking time: 35 minutes
2 tsp olive oil
1 tbsp butter, plus 1 tbsp extra
3 small (300g) beetroot, cut into 1cm cubes
1 medium (150g) onion, chopped
2 cloves garlic, crushed
1½ tbsp chopped thyme
1½ cups (300g) Arborio rice
5-6 cups (1.25 – 1.5L) hot chicken stock
½ cup (40g) grated parmesan cheese
Sea salt and freshly ground pepper
¼ cup (30g) chopped pecan nuts
50g blue vein cheese, crumbled (or if you prefer, goats cheese, feta or parmesan)
Heat oil and butter in a large saucepan over medium-low heat; add beetroot, onion, garlic and thyme, cook, stirring until softened and fragrant.
Add rice, stir over a medium heat until the rice is coated in onion mixture.
Stir in ½ cup (125mL) of the stock, cook, stirring, over a medium heat until liquid is absorbed.
Continue adding stock, in ½ cup (125mL) batches, stirring after each addition until liquid is absorbed. Total cooking time should be about 30 minutes or until rice is tender.
Stir in parmesan cheese and extra butter. Season to taste with sea salt and freshly ground black pepper.
Divide risotto between 4 serving dishes; divide pecan nuts and cheese over the top to serve.