Beetroot Risotto
Ingredients:
- 2 Beets
- 3 cups (700ml) Water
- 3 1/2 cups (828ml) Vegetable Broth
- 2 tbsp Olive Oil
- 2 Onions, finely chopped
- Salt, to taste
- 2 cups (370g) Arborio Rice
- 1/2 cup (118ml) White Wine
- 1/4 cup (15g) Nutritional Yeast
- 1 tbsp Balsamic Vinegar
Garnish:
- Pepper
- Vegan Feta
- Chives
- Olive Oil
- 1/4 cup (30g) Pine Nuts, toasted
Directions:
- Preheat oven to 425°F.
- Trim the beets and place in an oven safe dish with a lid. Roast for 40 mins or until soft.
- In a pot, bring your vegetable broth and water to a simmer.
- In a separate pot, add olive oil, finely chop onions and salt.
- Once the onions are translucent, add the rice and stir.
- After a couple minutes, deglaze with the white wine.
- One ladle at the time, add the warm broth to the rice and onion mixture.
- Let simmer and stir constantly. Wait until broth is absorbed before adding more. After approximately 20 minutes, rice should be tender and creamy.
- Peel the roasted beets and puree one and dice the other.
- Add nutritional yeast, balsamic vinegar, diced beet, beet purée to the pot and stir until combined.
- Top with pepper, crumbled vegan feta, chives, a drizzle of olive oil and toasted pine nuts.
- Bon appétit!
Note: Store in an airtight container in the fridge for up to 5 days.
Prep Time: 25 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 25 Minutes
Yield: 6 Servings
Thanks to @veganmontreal