Red beetroot risotto with robiola and walnuts

Ingredients

For 1 serving

• Carnaroli rice70 g
• Beets1
• Robiola60 g
• Walnuts8 g
• Onion30 g
• Vegetable broth500 ml
• Extra virgin olive oil8 g
• Thymeto taste
• Saltto taste

Contains: lactose, nuts, celery,

Method

1. Heat the vegetable stock and keep it hot. Meanwhile cut the cooked beetroot into pieces and blend it with a ladleful of stock into a smooth cream; peel and finely chop the onion; roughly chop the walnuts.
2. In a saucepan heat the oil over a medium-low heat and sweat the onion for 3 minutes, until translucent; add the rice and toast it for 2 minutes, stirring, until glossy.
3. Cook the rice for about 17 minutes, adding the stock one ladleful at a time as the previous one is absorbed and stirring often; halfway through add the beetroot cream, which will turn it deep red.
4. When the rice is al dente turn off the heat, season with salt and rest for 1 minute.
5. Serve with flakes of robiola, the chopped walnuts and a few thyme leaves.