Beetroot Risotto
Total Time
1 hour
Prep Time
0 seconds
Cook Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 large beetroots
- 1 onion
- 2 cloves garlic
- 1 vegetable stock cube
- 200g risotto rice
- 1 handful of parsley
- tablespoon olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 355°F. If you're cooking it yourself, peel the beetroot and cut into small, bite-sized pieces. Place onto a baking tray and drizzle with olive oil and salt. Bake for 35–40 minutes until soft.
Step 2
Place a pan over medium heat and add a drizzle of olive oil. Add the onions, garlic and a pinch of salt and cook for 5–10 minutes until soft.
Step 3
While the onions and garlic are cooking, mix the veggie stock with 600ml / 20 fl oz boiling water and mix well until dissolved.
Step 4
Add the rice to the pan and cook for 2 minutes, before slowly adding the stock and water while it cooks. Cook for 25–30 minutes until soft (or according to packet instructions), adding more water when needed.
Step 5
Once the beetroot has cooked, remove from the oven; add ½ to a blender, along with the sauce ingredients. Pulse until a smooth paste mixture forms.
Step 6
Once the rice has absorbed all of the liquid. Add the beetroot mixture to the pan, along with the remainder of the beetroot, saving a small handful to garnish. Cook for 10 further minutes, adding a dash of plant-based milk, bit by bit, until you’re happy with the consistency.
Step 7
Finally, top with the remaining beetroot and a sprinkle with fresh parsley before serving.
Step 8
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