Beetroot risotto is one of my favourite comfort foods that I love making on cold days. It has everything a winter dish needs; it warms you up from the inside, it’s comforting, creamy and hearty – and it’s simple to make, requiring only a handful of common ingredients.
That’s what I love about risotto, the simplicity and options to make variations and use whatever you feel like at that moment.
Beetroot risotto
4 portions
- 2 tbsp olive oil
- 1 onion, chopped
- 1 celery stalk, sliced
- 1 garlic clove, minced
- sage, to taste
- 150g Arborio rice
- 1/2 cup red wine
- 2 1/2 cup vegetable broth
- 2 beets, peeled, boiled and grated
- 2 tbsp non-dairy butter
- 4 tbsp nutritional yeast
- 1 handful dill
- Fry onion and celery over medium heat until soft. Add garlic and fry for another minute.
- Add rice and fry for 3 minutes until the rice gets translucent. Add wine and let it evaporate. Then add 1/4 cup of the vegetable broth at a time and cook until it’s almost completely absorbed, and then add another 1/4 cup and so on. Continue like this for 20 minutes until the rice is soft.
- Add the grated beetroot and continue boiling for 5 minutes until the rice is soft and creamy but not mushy.
- Remove from heat, add butter and nutritional yeast and stir. Cover with a lid and let stand for a few minutes. Garnish with dill and serve!
