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    Beetroot Risotto


    • 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



    • Pepper
    • Vegan Feta
    • Chives
    • Olive Oil
    • 1/4 cup (30g) Pine Nuts, toasted


    1. Preheat oven to 425°F.
    2. Trim the beets and place in an oven safe dish with a lid. Roast for 40 mins or until soft.
    3. In a pot, bring your vegetable broth and water to a simmer.
    4. In a separate pot, add olive oil, finely chop onions and salt.
    5. Once the onions are translucent, add the rice and stir.
    6. After a couple minutes, deglaze with the white wine.
    7. One ladle at the time, add the warm broth to the rice and onion mixture.
    8. Let simmer and stir constantly. Wait until broth is absorbed before adding more. After approximately 20 minutes, rice should be tender and creamy.
    9. Peel the roasted beets and puree one and dice the other.
    10. Add nutritional yeast, balsamic vinegar, diced beet, beet purée to the pot and stir until combined.
    11. Top with pepper, crumbled vegan feta, chives, a drizzle of olive oil and toasted pine nuts.
    12. 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