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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys beetroot risotto (oven method), gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is something which I’ve loved my whole life. They’re fine and they look wonderful.

Great recipe for Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF. Risotto can be a bit of a pain but this way you can add the liquid all in one go, shove it in the oven and forget about it while you set the table and make a sly cup of tea. The kids really enjoyed the sweetness of it.

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

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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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