Recipe of Quick Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF.

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, vickys beetroot risotto (oven method), gf df ef sf nf. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is one of the most favored of recent trending foods in the world. It is simple, it's fast, it tastes yummy. It is enjoyed by millions every day. Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is something which I have loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have vickys beetroot risotto (oven method), gf df ef sf nf using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF:

1. {Get 500 g of cooked beetroot, around 5 beets.
2. {Make ready 2 tbsp of olive oil.
3. {Make ready 1 of onion, finely chopped.
4. {Prepare 1 clove of garlic, finely chopped.
5. {Take 250 g of arborio rice.
6. {Take 150 ml of white wine / hot veg stock.
7. {Get 700 ml of hot vegetable stock.
8. {Prepare 1 handful of grated vegan parmesan, Violife brand is my favourite.
9. {Make ready 4 tbsp of vegan sour cream or Koko coconut yogurt.
10. {Get of Freshly chopped dill to garnish.

Instructions to make Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350F and ready a casserole dish with a lid and a frying pan.
2. Heat the oil in the frying pan over a medium heat and gently fry the onion until translucent, around 5 minutes.
3. Add the garlic and fry a further minute.
4. Stir the rice in.
5. Pour in the white wine and cook down until absorbed, a few minutes.
6. Add the hot stock and the contents of the frying pan to the casserole dish, stir then put the lid on and put in the oven for 15 - 20 minutes or until the rice has absorbed almost all of the liquid.
7. Meanwhile chop the beetroot into bitesized pieces.
8. Take a quarter of the chopped beets and puree them smooth.
9. Stir the puree and parmesan (reserving some for topping) into the rice, then gently stir in the chopped beetroot.
10. Divide between 4 plates or pasta bowls, top each with a tbsp of soured cream, a sprinkle of parmesan and fresh dill.

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