Beetroot Risotto

Beetroot Risotto Recipe

By Beferox

Ingredients

1 red onion cubed

1 yellow onion cubed

2 tbsp. vegan butter

3 cloves of garlic minced

2 cups risotto rice mine's from ilbuonriso

250 ml dry white wine

1 bay leaf

1 tsp. paprika

250 g cooked beetroot cubed

ca. 1 liter vegetable stock

Salt and pepper to taste

Optional: dill nutritional yeast or vegan cheese

Instructions

1Heat 2 tbsp. vegan butter or margarine in a pot over medium heat

2Add red and yellow onion and cook until translucent. Add garlic and cook for another 1-2 minutes

3Add rice and cook for another 2 minutes while stirring constantly, then add white wine, bay leaf, paprika and ca. 200 ml vegetable stock

4Stir well and let cook on medium-low heat

5Add beetroot after ca. 10 minutes of cooking

6Continue adding vegetable stock about every 4-5 minutes until the rice is done and the liquids are absorbed

7Season with salt and pepper, dill and optional nutritional yeast or vegan cheese

8ENJOY

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Earth of Maria

Earth of Maria

Iā€™ve never been good at introductions because when theyā€™re needed, I seem to forget every single interesting thing about myself. But I guess weā€™ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. Iā€™m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever Iā€™m not in the kitchen or working in my room, youā€™ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.