How to Cook Appetizing Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF. Beetroot & buckwheat risotto ala healthy style. Indulgingly creamy yet light, this is another dish from the 'home comfort food' series. I chose to serve this risotto with wilted spinach & mushrooms to add extra textures and colour, however you can safely serve it plain.

Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Oven-baked risotto requires a Dutch oven for fluid movement between stovetop and oven. Dutch ovens have a heavy bottom that delivers even, constant heat. You can have Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF

1. You need 500 g of cooked beetroot, around 5 beets.
2. You need 2 tbsp of olive oil.
3. It's 1 of onion, finely chopped.
4. It's 1 clove of garlic, finely chopped.
5. It's 250 g of arborio rice.
6. You need 150 ml of white wine / hot veg stock.
7. Prepare 700 ml of hot vegetable stock.
8. You need 1 handful of grated vegan parmesan, Violife brand is my favourite.
9. Prepare 4 tbsp of vegan sour cream or Koko coconut yogurt.
10. You need of Freshly chopped dill to garnish.

Paired with a tight-fitting top, the lid locks in the heat, ensuring that the top layer of risotto rice bakes at the same rate as the bottom. Set your pressure cooker to its hottest or "browning" setting. Add one diced white onion to the pressure cooker and stir, sweating the onions. Make a thin slurry of water and all purpose flour.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF instructions

1. Preheat the oven to gas 4 / 180C / 350F and ready a casserole dish with a lid and a frying pan.
2. Heat the oil in the frying pan over a medium heat and gently fry the onion until translucent, around 5 minutes.
3. Add the garlic and fry a further minute.
4. Stir the rice in.
5. Pour in the white wine and cook down until absorbed, a few minutes.
6. Add the hot stock and the contents of the frying pan to the casserole dish, stir then put the lid on and put in the oven for 15 - 20 minutes or until the rice has absorbed almost all of the liquid.
7. Meanwhile chop the beetroot into bitesized pieces.
8. Take a quarter of the chopped beets and puree them smooth.
9. Stir the puree and parmesan (reserving some for topping) into the rice, then gently stir in the chopped beetroot.
10. Divide between 4 plates or pasta bowls, top each with a tbsp of soured cream, a sprinkle of parmesan and fresh dill.

Grab a small (latke-sized) ball of leftover risotto and flatten it into a.. GF DF EF SF NF -Bruschetta -Mushroom Bruschetta -Cured Ham, Mozzarella and Caper Bruschetta -Button Mushroom Tapas -Naples Style Rice Butter Bread -Tapas Patatas Bravas with Spicy Tomato Sauce -Vickys Prawn Cocktail Crostini, GF DF EF SF NF -Avocado & Crab Bruschetta -Bruschetta. Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Clementine Cous Cous Salad, GF DF EF SF NF. I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with beetroot.