How to Prepare Speedy Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

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

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vickys beetroot risotto (oven method), gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They're fine and they look wonderful. Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is something that I've loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. {Take 500 g of cooked beetroot, around 5 beets.
2. {Take 2 tbsp of olive oil.
3. {Take 1 of onion, finely chopped.
4. {Take 1 clove of garlic, finely chopped.
5. {Make ready 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. {Take 4 tbsp of vegan sour cream or Koko coconut yogurt.
10. {Make ready of Freshly chopped dill to garnish.

Steps 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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