by Martina Bin
14 Jan 2021

Vegan Beetroot Risotto

Ingredients:

3 beetroots
3 small shallots
2 garlic cloves, finely diced
150 g cup arborio rice
Half a cup vegan white wine
A few sprigs of fresh thyme, leaves picked
1 vegan stock cube dissolved in 3 cups / 750 ml water
4 tbsp balsamic vinegar
2 tbsp maple syrup or sugar

Directions:

Preheat oven 200° C / 390° F.
Peel all the beetroots, cube one of them into tiny cubes and chop the other two into 8 wedges each. Next, coat the wedges in olive oil, season with salt and pepper and place on a roasting tray. Then bake for approx. 25 minutes. Heat up the stock and keep it warm for later use. After, heat up a pan with olive oil and add in the chopped shallots or onions. Fry on a low heat until translucent. Add garlic and mix in rice, frying it off for a few seconds whilst stirring. Then add the beetroot cubes, wine, salt, black pepper and thyme. Add the warm stock in small amounts and heat up the balsamic vinegar with maple syrup and pour onto the rice when it becomes a thick consistency.