Asparagus, Beetroot & Blue Cheese Risotto

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2 people
Meal course
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12 whole
Asparagus stalks - roughly chopped
1 whole
Leek - finely chopped
1 medium
White onion - peeled and finely chopped
1 whole
Garlic clove - peeled and finely chopped
1 tbsp
Rapeseed oil
150 grams
Arborio rice
2 tbsp
White wine vinegar
2 tbsp
Beetroot juice
1 Pint
Vegetable stock
1 handful
1 Twist
Salt and pepper
1 tbsp
Asparagus, Beetroot & Blue Cheese Risotto
  1. Heat your rapeseed oil in a large saucepan and gently fry the onion until soft Add the leek and the garlic and cook off for a couple more minutes before adding the rice.
  2. Give the rice a good stir so that it is well coated and add the white wine vinegar and beetroot juice. – Stir until the liquid has absorbed and then add a ladle of the stock. Again, stir until the stock has been absorbed by the mixture and then add your next ladle – repeat this process until your rice is almost cooked with a slight aldante edge. Add the peas and the asparagus and one last splash of stock and cook for 2-3 minutes.
  3. Turn off the heat and stir in the blue cheese. Season to taste, plate up and enjoy!

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