When the earthy flavours of browned sage butter, colourful roast beetroot, and toasted walnuts complement a creamy, cheesy risotto, it’s just too good! I think everyone will love this truly seasonal dish.
REUBEN’S WINTER RISOTTO
REUBEN’S WINTER RISOTTO
with rainbow beets, walnuts & creamy gorgonzola
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Arborio Rice
- Balsamic Vinegar Sachet
- Balsamic Vinegar Sachets
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Gorgonzola
- Italian-style Hard Cheese
- Onion
- Onions
- Rainbow Beetroot
- Rocket
- Vegetable Stock Sachet
- Vegetable Stock Sachets
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Butter
- Water
PARBOIL THE BEETS
Preheat the oven to 200°C. Boil a full kettle. Submerge the whole beetroot in a pot of boiling water. Place over a high heat, bring back up to the boil, and then cook for 10 minutes. This gives it a head start before roasting!
RISOTTO TIME
Dilute the stock with 400ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and rice to the pot and stir evenly through the onion. Add 100ml of stock and stir through. Allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next 100ml of stock when the previous amount has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
ROAST RAINBOW BEETS
While the risotto is on the go, spread out the parboiled beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and becoming crispy. Cut them into quarters on completion.
SAGE & WALNUT BUTTER
When the risotto is about halfway, place the chopped walnuts in pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Reduce to a low heat and add 20g of butter. When the butter begins to foam, add the picked sage leaves and fry for 1-2 minutes until the butter has browned and the leaves are crispy. Remove the pan from the heat on completion.
RICH AND CREAMY!
Once the risotto is cooked, remove from the heat. Sprinkle in the grated Italian-style cheese and crumble in half of the gorgonzola cheese. Stir until melted.
DRESS THE ROCKET
Place the rinsed rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.
REUBEN IN YOUR OWN HOME
Dish up the luxurious risotto, pour over the sage and walnut butter, and scatter over the roast rainbow beets. Crumble over the remaining gorgonzola cheese and serve with the rocket side salad. Buon appetito!
Rainbow Beetroot - 250g
Onion - 1
Garlic Clove - 1
Arborio Rice - 100ml
Vegetable Stock Sachet - 1
Walnuts - 15g
Fresh Sage - 4g
Italian Style Hard Cheese - 15g
Gorgonzola - 30g
Rocket - 20g
Balsamic Vinegar Sachet - 1
PARBOIL THE BEETS
Preheat the oven to 200°C. Boil a full kettle. Submerge the whole beetroot in a pot of boiling water. Place over a high heat, bring back up to the boil, and then cook for 10 minutes. This gives it a head start before roasting!
RISOTTO TIME
Dilute the stock with 800ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and rice to the pot and stir evenly through the onion. Add a ladleful of stock and stir through. Allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous ladle has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
ROAST RAINBOW BEETS
While the risotto is on the go, spread out the parboiled beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and becoming crispy. Cut them into quarters on completion.
SAGE & WALNUT BUTTER
When the risotto is about halfway, place the chopped walnuts in pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Reduce to a low heat and add 40g of butter. When the butter begins to foam, add the picked sage leaves and fry for 1-2 minutes until the butter has browned and the leaves are crispy. Remove the pan from the heat on completion.
RICH AND CREAMY!
Once the risotto is cooked, remove from the heat. Sprinkle in the grated Italian-style cheese and crumble in half of the gorgonzola cheese. Stir until melted.
DRESS THE ROCKET
Place the rinsed rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.
REUBEN IN YOUR OWN HOME
Dish up the luxurious risotto, pour over the sage and walnut butter, and scatter over the roast rainbow beets. Finish off with a crumble of the remaining gorgonzola cheese and serve with the rocket side salad. Buon appetito!
Rainbow Beetroot - 500g
Onion - 1
Garlic Cloves - 2
Arborio Rice - 200ml
Vegetable Stock Sachets - 2
Walnuts - 30g
Fresh Sage - 8g
Italian Style Hard Cheese - 30g
Gorgonzola - 60g
Rocket - 40g
Balsamic Vinegar Sachets - 2
PARBOIL THE BEETS
Preheat the oven to 200°C. Boil a full kettle. Submerge the whole beetroot in a pot of boiling water. Place over a high heat, bring back up to the boil, and then cook for 10 minutes. This gives it a head start before roasting!
RISOTTO TIME
Dilute the stock with 800ml of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and rice to the pot and stir evenly through the onion. Add a ladleful of stock and stir through. Allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous ladle has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
ROAST RAINBOW BEETS
While the risotto is on the go, spread out the parboiled beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and becoming crispy. Cut them into quarters on completion.
SAGE & WALNUT BUTTER
When the risotto is about halfway, place the chopped walnuts in pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Reduce to a low heat and add 40g of butter. When the butter begins to foam, add the picked sage leaves and fry for 1-2 minutes until the butter has browned and the leaves are crispy. Remove the pan from the heat on completion.
RICH AND CREAMY!
Once the risotto is cooked, remove from the heat. Sprinkle in the grated Italian-style cheese and crumble in half of the gorgonzola cheese. Stir until melted.
DRESS THE ROCKET
Place the rinsed rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.
REUBEN IN YOUR OWN HOME
Dish up the luxurious risotto, pour over the sage and walnut butter, and scatter over the roast rainbow beets. Finish off with a crumble of the remaining gorgonzola cheese and serve with the rocket side salad. Buon appetito!
Rainbow Beetroot - 500g
Onion - 1
Garlic Cloves - 2
Arborio Rice - 200ml
Vegetable Stock Sachets - 2
Walnuts - 30g
Fresh Sage - 8g
Italian Style Hard Cheese - 30g
Gorgonzola - 60g
Rocket - 40g
Balsamic Vinegar Sachets - 2
PARBOIL THE BEETS
Preheat the oven to 200°C. Boil a full kettle. Submerge the whole beetroot in a pot of boiling water. Place over a high heat, bring back up to the boil, and then cook for 10 minutes. This gives it a head start before roasting! Reboil the kettle for the stock.
RISOTTO TIME
Dilute the stock with 1.5L of boiling water. Place a large pot for the risotto over a low-medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and rice to the pot and stir evenly through the onion. Add a ladleful of stock and stir through. Allow it to be absorbed by the rice by stirring regularly and gently simmering. Only add the next ladle of stock when the previous ladle has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente.
ROAST RAINBOW BEETS
While the risotto is on the go, spread out the parboiled beetroot on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and becoming crispy. Cut them into quarters on completion.
SAGE & WALNUT BUTTER
When the risotto is about halfway, place the chopped walnuts in pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Reduce to a low heat and add 80g of butter. When the butter begins to foam, add the picked sage leaves and fry for 1-2 minutes until the butter has browned and the leaves are crispy. Remove the pan from the heat on completion.
RICH AND CREAMY!
Once the risotto is cooked, remove from the heat. Sprinkle in the grated Italian-style cheese and crumble in half of the gorgonzola cheese. Stir until melted.
DRESS THE ROCKET
Place the rinsed rocket in a bowl, squeeze over the balsamic vinegar, and toss to coat.
REUBEN IN YOUR OWN HOME
Dish up the luxurious risotto, pour over the sage and walnut butter, and scatter over the roast rainbow beets. Finish off with a crumble of the remaining gorgonzola cheese and serve with the rocket side salad. Buon appetito!
Rainbow Beetroot - 1kg
Onions - 2
Garlic Cloves - 4
Arborio Rice - 400ml
Vegetable Stock Sachets - 3
Walnuts - 60g
Fresh Sage - 15g
Italian Style Hard Cheese - 60g
Gorgonzola - 120g
Rocket - 80g
Balsamic Vinegar Sachets - 3
Woolies Products in this dish
