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Home / Easiest Way to Prepare Perfect Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

Easiest Way to Prepare Perfect Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

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Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF. Beetroot & buckwheat risotto ala healthy style. Indulgingly creamy yet light, this is another dish from the 'home comfort food' series. Quick & Easy Paella - Oven Baked Sausage & Shrimp Paella Recipe.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF The Hairy Bikers' dazzlingly pink easy beetroot risotto is made with ready-cooked beetroot, so it takes no time at all. Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. You can have Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF using 10 ingredients and 10 steps. Here is how you achieve it.

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

  1. It's 500 g of cooked beetroot, around 5 beets.
  2. Prepare 2 tbsp of olive oil.
  3. Prepare 1 of onion, finely chopped.
  4. It's 1 clove of garlic, finely chopped.
  5. You need 250 g of arborio rice.
  6. It's 150 ml of white wine / hot veg stock.
  7. It's 700 ml of hot vegetable stock.
  8. Prepare 1 handful of grated vegan parmesan, Violife brand is my favourite.
  9. You need 4 tbsp of vegan sour cream or Koko coconut yogurt.
  10. It's of 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. Accompany with lemon wedges to squeeze over the risotto.

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

  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.

As an option, this is also lovely served with horseradish cream. This process is perfect if you wish to come up with another dish out of your risotto. Like in the above method, take the risotto out of your fridge and place into a bowl letting it regain its room temperature then you can add. Buy the ingredients for our Beetroot risotto with thyme and Parmesan recipe from Tesco today. Recipe: Delicious Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF.

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