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

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, vickys beetroot risotto (oven method), gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Beetroot & buckwheat risotto ala healthy style. Indulgingly creamy yet light, this is another dish from the 'home comfort food' series. I chose to serve this risotto with wilted spinach & mushrooms to add extra textures and colour, however you can safely serve it plain.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. 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 it.

The ingredients needed to make Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF:
  1. Prepare 500 g cooked beetroot, around 5 beets
  2. Prepare 2 tbsp olive oil
  3. Get 1 onion, finely chopped
  4. Make ready 1 clove garlic, finely chopped
  5. Prepare 250 g arborio rice
  6. Get 150 ml white wine / hot veg stock
  7. Make ready 700 ml hot vegetable stock
  8. Take 1 handful grated vegan parmesan, Violife brand is my favourite
  9. Make ready 4 tbsp vegan sour cream or Koko coconut yogurt
  10. Get Freshly chopped dill to garnish

Oven-baked risotto requires a Dutch oven for fluid movement between stovetop and oven. Dutch ovens have a heavy bottom that delivers even, constant heat. Paired with a tight-fitting top, the lid locks in the heat, ensuring that the top layer of risotto rice bakes at. The ingredients for this beetroot risotto with horseradish keep well in the fridge or cupboard, so you can have a healthy vegetarian dinner on Top tip for making Beetroot risotto.

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

This risotto would be great with some leftover Sunday roast beef on the side. Accompany with lemon wedges to squeeze over the risotto. As an option, this is also lovely served with horseradish cream. Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy. This process is perfect if you wish to come up with another dish out of your risotto.

So that is going to wrap this up with this special food vickys beetroot risotto (oven method), gf df ef sf nf recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!