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Beetroot Risotto

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Beetroot Risotto recipe description

First roast 2 beets for 45 minutes at 180 degrees, when soft remove from the oven and allow to cool, then remove the skin and dice into small cubes. Combine 2-3 cups of hot water and stock. Heat 2 tbsp Olive oil on medium heat and add 1 chopped onion for a few minutes, then add 2 cloves grated garlic and 1 stick chopped celery and 1/2 tsp fennel seeds. After a few minutes add 1 1/4 cup of Arborio rice and stir to coat in oil. Now start to add stock and 2 cups of vegan white wine a little at a time whilst continually stirring, repeat this process until the rice is ready, mine was a little al dente. Grate in lemon zest, add the juice of a lemon and a handful of fresh mint, a tbsp nutricional yeast and season to taste. It makes enough for 3-4 people depending on portion size.


2 Beetroot
1 Onion
2 Cloves Garlic
1 Stick Celery
1/2 tsp Fennel Seeds
1 1/4 Cup Arborio Rice
2-3 Cups Hot Water
1 Good Quality Stock Cube/Stock
2 Tbsp Olive Oil
2 Cups White Wine
Juice & zest of 1 Lemon (less if preferred)
Handful Fresh Mint
1 Tbsp Nutricional Yeast (optional)
Salt & pepper to taste

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