The sweetness of the golden beets in this risotto marries the savoury flavours perfectly with a slight tang of lemon juice to balance everything out. I also opted for a little coconut oil and kept the fat content rather low. A delicious yellow beets recipe.
Cuisine: Fusion, Italian
Keyword: golden beetroot recipe, golden beets recipe, vegan risotto recipe, yellow beets recipe
Author: Teenuja Dahari - veganlovlie.com
4 - 5mediumgolden beetrootaround 600g, I did reserve one after cooking for garnishing the plates
1 3/4cupcalrose riceArborio is also good
1vegetable stock cube
pinchred chilli flakes
hot wateras required
Begin by peeling the beetroots.
Wash them. Then, discard the root area and slice them to 5mm or 1/4-inch thickness.
Turn the heat to medium and add a little water in a large pan.
Place the beetroot slices in the pan. Sprinkle with a pinch of salt.
Cover and leave them to cook until soft. Then, remove from the pan.
While beetroot is cooking, prepare the other vegetables.
Slice the mushrooms and finely chop the parsley.
Next add the mushrooms into the same pan. No need to add any oil or water. Just sprinkle the mushrooms with a pinch of salt.
As their own water seeps out, they will cook in their own juice. Cook for 3-4 minutes then remove from the pan and set aside.
Make up the vegetable broth by diluting the stock cube in 3 cups of hot water. (Mash it down first before adding the water).
Now add the coconut oil. Allow it to heat up a little bit then add the minced ginger.
Next add it the rice (do not rinse it). Toss the rice around in the oil to coat every grain.
Once the rice is translucent around the edges (this should take about 5 minutes), add about 1 cup of the vegetable broth.
Stir and let the water absorb the liquid.
Once the liquid is absorbed, add another cup of broth. Stir, then cover and let the rice simmer for about 2 minutes.
Meanwhile cut the cooked beetroot into smaller pieces.
Now, uncover the rice and keep stirring. Once liquid is absorbed, add the third cup of broth.
Keep stirring gently as the liquid is absorbed.
Now repeat this process by adding 1 cup of hot water at a time until the rice is almost cooked. (I ended up using 5 cups of hot water).
When the rice is almost done, add in all the vegetables and the chili flakes. Stir well.
Then cover and turn off the heat.
Leave the risotto to stand for 5 minutes before serving.