Recipe Cook Time
Heat olive oil in a heavy bottomed pan, sauté onions, leeks, celery and garlic.
Add the beetroot puree to the vegetable stock to make a beet vegetable stock.
Put the Arborio rice into the pan with a little red wine.
Add the beet stock a little at a time and stir nicely until the risotto turns nice and creamy.
Add a couple of slices of brie cheese.
Add a dash of truffle oil.
Slice the green apple and beetroot into thin strips and put in a bowl with water and lemon juice.
Add a little of the sliced apples and beetroot into the risotto, leave the rest for the salad.
For the Salad:
In another pan brown some butter with a dash and add the hazelnuts and some sage leaves.
Drain the butter in to the risotto and keep the hazelnuts for garnish.
Put the leftover beetroot and green apple strips in a bowl add a touch of truffle oil and a few spring onion greens.
Serve the salad on top of the risotto with the hazelnuts.