Easy Beetroot Risotto
Serves 4
Ingredients
- 1 red onion cubed
- 1 yellow onion cubed
- 2 tbsp. vegan butter
- 3 cloves of garlic minced
- 2 cups risotto rice mine's from ilbuonriso
- 250 ml dry white wine
- 1 bay leaf
- 1 tsp. paprika
- 250 g cooked beetroot cubed
- ca. 1 liter vegetable stock
- Salt and pepper to taste
- Optional: dill nutritional yeast or vegan cheese
Directions
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Heat 2 tbsp. vegan butter or margarine in a pot over medium heat
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Add red and yellow onion and cook until translucent. Add garlic and cook for another 1-2 minutes
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Add rice and cook for another 2 minutes while stirring constantly, then add white wine, bay leaf, paprika and ca. 200 ml vegetable stock
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Stir well and let cook on medium-low heat
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Add beetroot after ca. 10 minutes of cooking
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Continue adding vegetable stock about every 4-5 minutes until the rice is done and the liquids are absorbed
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Season with salt and pepper, dill and optional nutritional yeast or vegan cheese
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ENJOY
