Miso Beetroot Risotto — a plant-based recipe by BOSH!
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Miso Beetroot Risotto

Serves 4

Ingredients

  • 300g cooked beetroot
  • 300g arborio rice
  • 1 onion
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 250ml cup white wine
  • 1.5L vegetable stock
  • 1 tbsp white miso paste
  • 25g nutritional yeast
  • Salt and pepper to taste
  • 200ml plant-based cream
  • 50ml plant-based cream
  • Pepper
  • Lemon zest
  • Fresh dill

Method

1

Prepare the Ingredients

  • Blend beetroot with the stock until smooth
  • Finely dice the onion
  • Mince the garlic
2

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 the miso and 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 - the entire cook time should take around 20 minutes
  • When rice is cooked and risotto is loose, stir in cream and Nooch
  • Taste and season with salt and pepper
3

Serve Up

  • Spoon risotto into bowls
  • Drizzle with cream
  • Sprinkle with pepper, lemon zest, and fresh dill
  • Finish with a splash of olive oil