Beetroot Risotto

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

Grate the beetroot and parmesan

Boil a kettle

Dissolve the stock cube(s) in 800ml (1.6L) of boiled water

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 

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 

Add the rice and cook for about 5 min or until beginning to turn golden, stirring to coat evenly

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

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