Simple Way to Make Award-winning Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys beetroot risotto (oven method), gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have vickys beetroot risotto (oven method), gf df ef sf nf using 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF:

1. Take 500 g cooked beetroot, around 5 beets
2. Prepare 2 tbsp olive oil
3. Take 1 onion, finely chopped
4. Get 1 clove garlic, finely chopped
5. Get 250 g arborio rice
6. Prepare 150 ml white wine / hot veg stock
7. Make ready 700 ml hot vegetable stock
8. Prepare 1 handful grated vegan parmesan, Violife brand is my favourite
9. Make ready 4 tbsp vegan sour cream or Koko coconut yogurt
10. Take Freshly chopped dill to garnish

Steps 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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