Beetroot risotto

Beetroot risotto

Ingredients

serves 2
  • •2 large beetroot, cooked and chopped
  • •1 onion, finely chopped
  • •1 garlic clove, minced
  • •2 tbsp olive oil
  • •140g risotto rice
  • •800ml vegetable stock
  • •Juice of ½ lemon
  • •2 tbsp nutritional yeast
  • •2 tsp maple syrup
  • •50ml soya milk
  • •¼ tsp sea salt
  • •Small handful fresh parsley, chopped
  • •Ground black pepper, to taste
  • •2 tbsp hazelnuts or walnuts, chopped and toasted

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C and prepare a baking tray. Add half of the beetroot, drizzle with ½ tbsp olive oil and roast for 20 minutes.
  2. 2. In a large pan, heat 1 tbsp olive oil. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for another minute.
  3. 3. Add the rice and cook for 2 minutes. Gradually add the stock and cook over a medium-low heat for 20–25 minutes, stirring occasionally, until the rice is cooked al dente and the risotto is creamy.
  4. 4. In a small bowl, add the remaining beetroot, lemon juice, ½ tbsp olive oil, maple syrup, nutritional yeast, soya milk and sea salt. Blend until smooth.
  5. 5. Once the rice is almost cooked, stir in the beetroot mixture and cook for 5 minutes. Add the roasted beetroot, reserving a handful for topping, and cook for 1 more minute. Stir in the parsley and ground black pepper.
  6. 6. Serve topped with the remaining beetroot and toasted nuts.
Baker Beanie Author

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