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

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, vickys beetroot risotto (oven method), gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have vickys beetroot risotto (oven method), gf df ef sf nf using 10 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF:
  1. Make ready 500 g cooked beetroot, around 5 beets
  2. Take 2 tbsp olive oil
  3. Get 1 onion, finely chopped
  4. Prepare 1 clove garlic, finely chopped
  5. Prepare 250 g arborio rice
  6. Make ready 150 ml white wine / hot veg stock
  7. Make ready 700 ml hot vegetable stock
  8. Get 1 handful grated vegan parmesan, Violife brand is my favourite
  9. Take 4 tbsp vegan sour cream or Koko coconut yogurt
  10. Prepare Freshly chopped dill to garnish
Instructions to make Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and ready a casserole dish with a lid and a frying pan
  2. Heat the oil in the frying pan over a medium heat and gently fry the onion until translucent, around 5 minutes
  3. Add the garlic and fry a further minute
  4. Stir the rice in
  5. Pour in the white wine and cook down until absorbed, a few minutes
  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
  7. Meanwhile chop the beetroot into bitesized pieces
  8. Take a quarter of the chopped beets and puree them smooth
  9. Stir the puree and parmesan (reserving some for topping) into the rice, then gently stir in the chopped beetroot
  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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