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Isn’t this Ruby Red Beetroot Risotto with walnuts and quenelles of Ashed Chèvre, made by @veganonthegc, just BEAUTIFUL!!! ♥️❤️
Are you a risotto fan? Sometimes it’s a bit overdone in the vegan world, right, because every non-vegan menu has the token mushroom risotto 😅 BUT when Risotto is done right, like this one, it’s sooooo warming, satisfying, and deliciously irresistible!
Preparation time: 45 mins, cooking time: 2 hours
Makes 4-6 serves
INGREDIENTS:
2 Tbs Olive Oil
1 x 500g raw beetroot, trimmed, peeled and diced
1.5-2L vegetable stock
1 red onion, finely diced
2 cloves garlic, finely chopped
300g arborio rice
2 tsp beetroot powder (optional – but fantastic for colour!)
50g @thevegandairy Cultured Butter
Baby kale micro herbs (or other micro greens)
125g Ashed Chèvre
¼ cup toasted walnuts, broken into pieces
Vegan Truffle oil
METHOD:
In a large saucepan heat 1 TBS of the olive oil, add beetroot & season. Cover with a lid and cook slowly until softened – approximately 35-40 minutes. Drain and reserve the beetroot juice, puree half the beetroot
Heat rest of the olive oil in a large frypan and sauté onion and garlic. Increase the heat to medium high, add the Arborio rice and stir to coat the rice in oil
Using a ladle, spoon 2 scoops of stock into the pan, simmer and stir occasionally, then add more stock each time the liquid has been absorbed, until the rice is al dente – tender, with a little bite. You may not use all the stock
Stir through the beetroot puree and beetroot powder (if using) and the butter
To plate top with beetroot pieces and toasted walnut pieces. Using two teaspoons Shape Ashed Chèvre into quenelles, place on the risotto, and top with baby kale. Drizzle with Vegan Truffle oil.
