Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF
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Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

Risotto can be a bit of a pain but this way you can add the liquid all in one go, shove it in the oven and forget about it while you set the table and make a sly cup of tea. Beetroot gives a really pretty colour to this dish

Vicky@Jacks Free-From Cookbook

Ingredients

4 servings
  1. 500 g cooked beetroot, around 5 beets
  2. 2 tbsp olive oil
  3. 1 onion, finely chopped
  4. 1 clove garlic, finely chopped
  5. 250 g arborio rice
  6. 150 ml white wine / hot veg stock
  7. 700 ml hot vegetable stock
  8. 1 handful grated vegan parmesan, Violife brand is my favourite
  9. 4 tbsp vegan sour cream or Koko coconut yogurt
  10. Freshly chopped dill to garnish

Steps

30 minutes
  1. Preheat the oven to gas 4 / 180C / 350F and ready a casserole dish with a lid and a frying pan

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  2. Heat the oil in the frying pan over a medium heat and gently fry the onion until translucent, around 5 minutes

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  3. Add the garlic and fry a further minute

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  4. Stir the rice in

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  5. Pour in the white wine and cook down until absorbed, a few minutes

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  6. Add the hot stock and the contents of the frying pan to the casserole dish, stir then put the lid on and put in the oven for 15 - 20 minutes or until the rice has absorbed almost all of the liquid

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  7. Meanwhile chop the beetroot into bitesized pieces

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  8. Take a quarter of the chopped beets and puree them smooth

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  9. Stir the puree and parmesan (reserving some for topping) into the rice, then gently stir in the chopped beetroot

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  10. Divide between 4 plates or pasta bowls, top each with a tbsp of soured cream, a sprinkle of parmesan and fresh dill

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