I’ve never really had beets before but love risotto so decided to try a new recipe. I found a few different recipes including this one and decided to make my own concoction that was vegan-friendly.
INGREDIENTS:
¾ Cup of Arborio rice
600 ml veggie broth
1 Medium size diced onion
½ Tsp Minced garlic
2 Medium sized beets
1 Tsp Balsamic Vinegar
Mozzarella Style Shreds from GO Veggie!™
Salt & Pepper
Extra Virgin Olive Oil
DIRECTIONS:
Before you start cooking the risotto, preheat your oven to 400°F, slice up the beets, put them on a pan, drizzle with some vegetable oil and sprinkle with salt and cook for about 25 minutes until tender.
While the beets are cooking, start the risotto by frying the onion with a tablespoon of olive oil on medium heat until they become translucent, then mix the garlic in and continue cooking for 2 minutes. Once this is done, add your arborio rice, mixing into the oil and onions until the grains are lightly coated, then begin pouring your broth in a ½ cup at a time, continually adding more broth as the rice absorbs it, until reaching desired tenderness.
Once your beets are done cooking, put one of the beets in a food processor with the balsamic vinegar, puree and mix the puree into your risotto. Continue to mix it into your risotto until everything turns a beautiful and slightly crazy bright red! Plate it, serving with the mozzarella shreds on top.