Delicious and creamy walnut and beetroot risotto.
Heat up the olive oil in a pan and add in the diced onion.
Fry for around 2 minutes, then add in the minced garlic.
Fry for another minute or so before adding the rice; fry it off for a few seconds until every rice grain is coated.
Now add the first cup of your hot stock
Keep on adding the hot stock until fully absorbed by the rice.
Make sure you stir the rice often to help to make it more creamy
Once you added the last stock and the rice is almost ready add in the grated beetroot and mix well.
Add the balsamic vinegar, nutritional yeast and season with salt and pepper to taste.
Serve with generous handful of rocket, crumbled feta cheese and our delicious walnuts.