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

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is simple, it's fast, it tastes delicious. It's appreciated by millions daily. They're fine and they look wonderful. Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is something which I have loved my entire life.

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As for the number of servings that can be served to make Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF estimated approx 30 minutes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF using 10 ingredients and 10 steps. Here is how you cook that.

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

Ingredients and spices that need to be Make ready to make Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF:

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 to make 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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So that's going to wrap this up with this exceptional food Recipe of Award-winning Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF. Thank you very much for your time. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!