A delicious and nutritious recipe which is full of Vitamin B9 which being plant-based you can often be deficient in
Ingredients (serves 2)
- 2 large beetroots
- 1 white onion
- 2 Garlic cloves
- 1 Vegetable stock cube
- 200g risotto rice
- Fresh parsley
- 2 Spring onions
- Handful of Brussel Sprouts
- Olive Oil
- Pinch of sea salt
- 1 Tbsp Tahini
- 100ml Plant-based milk
- 2 Tbsp Nutritional Yeast
- 1 Lemon Juiced
- 1 Tbsp Olive Oil
- 1 Tsp Maple Syrup
Method:
1. If you are using fresh beetroot (not pre-cooked) then first step will be to cook the Beetroot in the oven at 200C for 35-40 mins until the skin starts to ripple
2. Once this has cooked peel the beetroot heads and leave to one side
3. Chop up your white onion and garlic and add to a frying pan with a drizzle of olive oil and sauté for 5-10 minutes with a pinch of salt
4. While onion and garlic is cooking prepare your veggie stock with 600ml of boiling water
5. Add the rice to the pan and cook with the onion and garlic for 2 minutes before adding your Vegetable stock water bit by bit until the water is absorbed by the rice
6. Whilst this is cooking, prepare your crispy Brussel Sprouts by removing the outer layer and chopping them into thirds and frying in a pan with a splash of olive oil and some salt,
6. To make the beetroot sauce add the cooked beetroot heads to a blender with the Tahini, plant-based milk, lemon juice, Nutritional Yeast, Olive Oil and Maple syrup and blitz until smooth
7. Once the risotto has cooked and absorbed all the water mix through with the Beetroot sauce
8. Whilst this is cooking through, chop up your spring onion and parsley
9. Serve your risotto onto a bowl or plate and then top with spring onion, crispy Brussel Sprouts and Parsley
10. We also love this topped with I AM NUT OK Parmesan