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Beetroot risotto

Beetroot risotto

Kitchen: MediterraneanDifficulty: Simply
Servings

4

Servings
Preparation time

35

Minutes
Cooking time

25

Minutes
Total time

1

Hour 

Ingredients

  • 1 onion(s), chopped

  • Garlic clove, chopped

  • Margarine

  • 350 g beet (beet), cut into very small cubes

  • 280 g risotto rice 

  • 2 dl red wine 

  • 7 ½ dl vegetable broth 

  • 100 g vegan cheese, grated

  • Salt and pepper 

  • some coconut cream

Instructions

  • Sauté onions, garlic, beetroot and rice in butter until translucent. Deglaze with red wine, then gradually pour in the vegetable stock. Cook over low heat for 20 to 25 minutes, stirring constantly. Add the cheese and season with salt and pepper.

    If you want to make the risotto without alcohol, simply replace the red wine with vegetable broth.

    Add a little coconut cream to make the risotto creamier.
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Save vegetables together! Order by Tuesday, receive on Friday
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Helpful for saving vegetables!
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A must for vegetable savers!
Don't miss out on weekly reminders, rescuer content, new pick-up stations and discount promotions!