How to Make Appetizing Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

Delicious, fresh and tasty.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF. Beetroot & buckwheat risotto ala healthy style. Indulgingly creamy yet light, this is another dish from the 'home comfort food' series. I've used light coconut milk to make it creamy yet not overly rich like a traditional risotto.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF Dutch ovens have a heavy bottom that delivers even, constant heat. Paired with a tight-fitting top, the lid locks in the heat, ensuring that the top layer of risotto rice bakes at. Unlike stove-top risottos, this oven-baked version requires hardly any stirring. You can have Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF using 10 ingredients and 10 steps. Here is how you cook it.

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

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

Grate some additional Parmesan cheese to sprinkle on top of the individual portions. I had my doubts about an oven baked risotto, but this worked beautifully. Learn how to make a Baked Mushroom Risotto Recipe! I hope you enjoy this easy Baked Mushroom Risotto Recipe!

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

  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.

Easy Baked Homemade Chicken Nuggets--GF & Egg free options Tender ribs are smoked on your Traeger grill with a homemade rub and sauce!. The Hairy Bikers' dazzlingly pink easy beetroot risotto is made with ready-cooked beetroot, so it takes no time at all. Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer.