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Creamy Beetroot Risotto

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Servings 4

Ingredients
  

  • 500 gm fresh beetroot
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 250 gm risotto rice (Arborio)
  • 150 ml white wine
  • 700 ml hot vegetable stock
  • handful nutritional yeast
  • 4 tbsp cashew cream
  • handful chopped dill

Cashew Cream

  • 1 cup raw cashews
  • ⅓ cup water
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • ½ tsp sea salt

Instructions
 

  • Heat oven to 180C. Peel and trim beetroots and cut into large wedges. Place on a baking tray and toss with 1 tbsp olive oil, season, then cook for 1 hr until the beets are soft (keep an eye on them so they won't burn).
  • Blend all the ingredients for the cashew cream until very smooth.
  • Meanwhile, heat the remaining oil and tip in the garlic and onion. Cook 3-5 mins until translucent. Stir in the rice until well coated with oil Pour over the white wine and let mixture bubble it has been absorbed.
  • Stir well, then gradually add the hot stock, stirring frequently.
  • Remove beetroots from the oven. Whisk ¼ of them to make a puree, then chop the remainder into small pieces. Stir the nutritional yeast, beetroot puree and chopped beetroot through the risotto. Serve with cashew cream and dill.