Beetroot Risotto , Herbed Reduced Fat Ricotta and Walnuts

1. 250g of Arborio Rice
2. 100g Beetroot (already cooked and blended)
3. 80g Leek small chopped
4. 10g Garlic small chopped
5. 100g Ricotta Reduced Fat
6. 20g chopped Parsley
7. 20g chopped Chives
8. 70g Walnuts crushed
9. 1l Vegetable Stock
10. 2g Salt
11. 0.5g Ground pepper
12. 50ml Olive Oil

Instructions:

1. In a large pot over high heat add the Olive oil and cook the Leek and Garlic until golden brown.
2. Add the Rice, Salt, Pepper and the Beetroot juice. Cook for 1-2 minutes . Stir the Rice constantly to avoid to stick on the bottom.
3. Reduce the flame to medium heath and poor the vegetable stock to the Rice and let it cook stirring every while to make sure is not sticking to the bottom.
4. Meanwhile in a bowl mix the Ricotta with the Chives and Parsley and reserve in the fridge
5. When the Rice is cooked serve in a large plate with the Herbed Ricotta on top and crushed Walnuts

Serves : 2

Calories per serve : 710

Macros per serve : 13P/61C/48F