Miso Beetroot Risotto
Earthy and packed with flavour - this beetroot miso risotto is perfect for cosy nights in. Your new dinner go-to it hits all the right spots.
Serves
Ingredients
For the Risotto
<item-todo-done>300g pre-cooked beetroot<item-todo-done><item-todo-done>300g Arborio risotto rice<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>250ml white wine<item-todo-done><item-todo-done>1 ½ litre vegetable stock<item-todo-done><item-todo-done>1 tbsp white miso paste<item-todo-done><item-todo-done>25g nutritional yeast<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>200ml plant-based cream<item-todo-done>
To Garnish
<item-todo-done>50ml plant-based cream<item-todo-done><item-todo-done> pepper<item-todo-done><item-todo-done> lemon zest<item-todo-done><item-todo-done> fresh dill<item-todo-done>
Before you start
Large deep frypan | Large saucepan | Blender
Prepare the Ingredients
- Blend beetroot with the stock until smooth
- Finely dice the onion
- Mince the garlic
Make the Risotto
- Warm beetroot stock in a saucepan over low heat
- In a frying pan, heat 2 tbsp olive oil over medium-high heat
- Sauté onion with a pinch of salt for 7-8 minutes until soft
- Add garlic and cook for 1 minute until fragrant
- Stir in rice and toast for 1-2 minutes
- Pour in wine and reduce almost completely
- Add beetroot stock a ladleful at a time, keeping it simmering and allowing the rice to absorb the stock before adding more
- Once stock is used up, check rice for doneness
- If needed, add water until fully cooked (about 20 minutes)
- When rice is cooked and risotto is loose, stir in cream, miso paste, and Nooch
- Taste and season with salt and pepper
Serve Up
- Spoon risotto into bowls
- Drizzle with cream
- Sprinkle with pepper, lemon zest, and fresh dill
- Finish with a splash of olive oil