This might be my favourite dish in the world. Risotto and beetroot AND vegan?!!! It's just perfect and delicious and I'm so excited to share the recipe with everyone!
(Serves 1)
Ingredients
- 2 large beetroots (or 3 medium sized ones)
- 400ml vegetable stock
- 70g risotto rice
- 2 spring onions
- 2 tbsp of vegan butter
- 1 tbsp of olive oil
- 1 garlic clove, chopped
- 1 lemon
- 3 tbsp of red wine vinegar
- pinch of nutritional yeast
- 4 tbsp of vegan cream
- handful of chopped oregano
- Peel the beetroots and chop into wedges, place into a baking tray and drizzle with the olive oil. Cook for 45 minutes, or until the beetroot is soft.
- Heat the butter in a large frying pan on a medium to high heat. Add in the onion and the garlic and cook for 2 minutes.
- Stir in the rice until coated with the butter and turn down the heat till it is simmering.
- Pour in the stock in portions. Wait till the rice has absorbed the water until adding the next batch of stock.
- Meanwhile make your sour cream. Chop the lemon and squeeze the juice into a bowl, taking out the seeds as you do so. Add in the vegan cream and stir together. You can add more lemon juice or more cream depending on how sour you like it.
- Once the beetroot is cooked, add them to a food processor and process till they are much smaller chunks. If you do not have a food processor, you can grate the pieces over the risotto pan, but be careful as the beetroot chunks are messy and hot.
- Stir in the beetroot mixture into the risotto. The juice of the beetroot will dye the rest of your risotto a gorgeous purple/pink colour.
- Add in the red wine vinegar and season with salt and pepper.
- Serve on a plate or in a risotto bowl. Add the sour cream, nutritional yeast and some oregano for garnish.
Post a Comment