Golden Beetroot Risotto | Vegan + Gluten-Free
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 2 garlic cloves minced
- 1 cup arborio rice
- 1 tablespoon nutritional yeast
- 1 tablespoon hemp seeds
- 1 1/2 tablespoons coconut oil
- 4 cups low-sodium vegetable broth
- 2 large shallots finely diced (about 2/3 cup)
- 2 cups peeled and finely diced golden beets
- 1/2 cup dry white wine (room temperature)
- 1/2-3/4 teaspoon sea salt or to taste (i used 3/4 teaspoon)
- black peppper to taste
- optional garnishes: sprouts pepitas, hemp seeds
- Carbohydrate 98.3298 g
- Cholesterol 0 mg
- Fat 11.1194 g
- Fiber 4.66899994373321 g
- Protein 10.1518 g
- Saturated Fat 9.02412 g
- Serving Size 1 1 -4 (602g)
- Sodium 1104.93 mg
- Sugar 93.6608000562668 g
- Trans Fat 0.797359999999998 g
- Calories 538 calories
Pour vegetable broth into a stock pot and heat over low.Heat coconut oil in a large skillet over medium-low heat. Add in the garlic, shallots, and beets and cook for 6-8 minutes or until the beets just start to become tender.Add in the arborio rice and toast for 5-7 minutes or until most of the grains are translucent with just a small fleck of white in the center. Stir continuously throughout this process. Take your time with this step as it's important to break down the wall of the grain so that it can absorb more liquid as it cooks.Add white wine to pan to deglaze and cook for 1-2 minutes.Slowly add in a half ladle of vegetable broth. Stir the rice continuously as it absorbs the broth. When nearly all of the broth is absorbed, add in another ladle full. Repeat this process, stirring constantly, until all of the broth has been used. This will take 20-25 minutes, but keep stirring and you will end up with a super creamy and rich risotto.When the last bit of broth is just about absorbed, turn off the heat. Stir in sea salt, pepper, nutritional yeast, and hemp seeds.Divide the risotto up in bowls and garnish. This recipe makes enough for 4 first course portions or 2 main course portions.
