Golden Beetroot Risotto (vegan/vegetarian, low-fat, onion & garlic-free)

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and enhances flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher and more flavorful.

Peel the golden beetroot and slice them into 5 mm thick slices.

In a large pan, add a little water and the beetroot slices, sprinkle with salt, cover, and cook until soft.

Slice the mushrooms and chop the parsley while the beetroot is cooking.

Remove the cooked beetroot from the pan and add the mushrooms, cooking them in their own liquid for 3-4 minutes before removing them from the pan.

Make a broth by mashing the vegetable stock cube and mixing it with 3 cups of water.

Add half a tablespoon of coconut oil to the pan and heat it up.

Add half a tablespoon of minced ginger and stir.

Add the rice to the pan, stirring to coat it with the oil and ginger.

Once the rice is translucent, add 1 cup of vegetable broth and cover the pan, allowing the rice to absorb the liquid.

Once absorbed, add another cup of broth and repeat the process until all broth is used.

Add hot water as needed until the rice is almost done, then increase the heat slightly and add salt to taste.

Add the cooked vegetables, any liquid from the mushrooms, chili flakes, nutritional yeast, chopped parsley, and lemon juice.

Stir well and check the consistency; it should be oozy and not stodgy.

Cover and turn off the heat, letting the risotto sit for 5-7 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens