The recipe is simple, but takes a little time to cook it if you are aiming for that really creamy, saucy texture.
Risotto is traditionally made with a type of rice called arborio, which comes from the Arborio region of Italy and is known to contain higher levels of amylopectin starch.
Risotto is cooked slowly with stock (usually vegetable stock) which allows the amylopectin starch to be released. As a result, the rice takes on a smooth, creamy texture.
- 2 medium beets
- 4 tbsp olive oil
- ¾ tsp sea salt
- 2 small shallots, finely chopped
- 2 cloves garlic, minced
- 150 g arborio rice
- 1/2 cup vegan white wine
- 2 tbsp nutritional yeast
- 1 tbsp fresh thyme leaves
- 750 ml veggie stock
1. Heat up the oven to 200°C.
2. Peel the beetroots and cut them into tiny cubes.Transfer them to a roasting tray, splash with 2 tbsp olive oil, season with salt and pepper and mix well so the oil covers all beetroot pieces.
3. Bake for about 25 mins, until tender. Set aside.
4. Using pan or pot which has a lid, heat up 2 tbsp olive oil over medium heat. Add in chopped shallots and fry until translucent, about 5 mins. Add garlic to the shallots and fry, stirring frequently, until fragrant.
5. While the shallots and garlic are sautéing, heat up your stock in a small pot. Keep it warm until you have to add it to the risotto.
6. Mix the rice to the shallots and stir for about 2 minutes, so every piece is covered with oil.
7. Then stir in the beetroot cubes, white wine, nutritional yeast, salt, pepper and thyme. Cook off the wine and start to add in the hot veggie stock in small portions. About 2 tbsp at a time.
8. Keep adding the stock in small amount while stirring the risotto frequently. Always wait until the liquid is absorbed before you add in the next amount. Keep cooking like this for about 15–20 minutes, until the rice is al dente (has a small amount to bite to it when you taste it, almost done).
9. Just then turn off the heat, cover the pot and let it rest for 5 more minutes before serving.
Also by Imola: Tuscan-Inspired Drunken Potato Soup (Vegan, GF)
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Photo: Imola Toth