Beet Risotto
Serves 415 mins prep50 mins cook
A flavor-packed, high-fiber show-stopping meal that features roasted beets and garlic blended into a creamy sauce mixed with arborio rice, topped with vegan feta, fresh basil, and pine nuts.
0 servings
What you need
Instructions
1: Preheat the oven to 375°F. 2: Roast the beets and garlic: Slice off the top of the garlic bulb and place it in an oven-safe dish with a lid. Add the beets, drizzle with olive oil, and sprinkle with sea salt. Cover and bake until tender, about 40-50 minutes. 3: Once roasted, peel the beets and squeeze the garlic into a blender. Add the beets, 3/4 of the vegan feta, olive oil, lemon juice, water, salt, and pepper. Blend until smooth. 4: Make the risotto: Heat olive oil in a skillet over medium-high heat. Add the rice, toast for 1 minute, then add vinegar to deglaze. Gradually add veggie broth one ladle at a time until rice absorbs the liquid. 5: Once the risotto is al dente, pour the sauce over the rice and stir to combine. 6: Top with more vegan feta, fresh basil, pine nuts, and a drizzle of olive oil. Enjoy!View original recipe