Beetroot Risotto

Beetroot Risotto Recipe

By Beferox

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

Instructions

1Heat 2 tbsp. vegan butter or margarine in a pot over medium heat

2Add red and yellow onion and cook until translucent. Add garlic and cook for another 1-2 minutes

3Add rice and cook for another 2 minutes while stirring constantly, then add white wine, bay leaf, paprika and ca. 200 ml vegetable stock

4Stir well and let cook on medium-low heat

5Add beetroot after ca. 10 minutes of cooking

6Continue adding vegetable stock about every 4-5 minutes until the rice is done and the liquids are absorbed

7Season with salt and pepper, dill and optional nutritional yeast or vegan cheese

8ENJOY

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.