Miso Beetroot Risotto
- 15 ingredients
Earthy and packed with flavour - this beetroot miso risotto is perfect for cosy nights in. Your new dinner go-to it hits all the right spots.
Serves: 4
Ingredients
For the risotto
- 300g cooked beetroot
- 300g arborio rice
- 1 onion
- 3 cloves garlic
- 2 tbsp olive oil
- 250ml cup white wine
- 1.5L vegetable stock
- 1 tbsp white miso paste
- 25g nutritional yeast
- Salt and pepper to taste
- 200ml plant-based cream
To Garnish
- 50ml plant-based cream
- Pepper
- Lemon zest
- Fresh dill
Before you start
Large deep frypan | Large saucepan | Blender
Step 1
Prepare the Ingredients
- Blend beetroot with the stock until smooth
- Finely dice the onion
- Mince the garlic
Ingredients
- 300g cooked beetroot
- 300g arborio rice
- 1 onion
- 3 cloves garlic
- 2 tbsp olive oil
- 250ml cup white wine
- 1.5L vegetable stock
- 1 tbsp white miso paste
- 25g nutritional yeast
- Salt and pepper to taste
- 200ml plant-based cream
Step 2
Make the Risotto
- Warm beetroot stock in a saucepan over low heat
- In a frying pan, heat 2 tbsp olive oil over medium-high heat
- Sauté onion with a pinch of salt for 7-8 minutes until soft
- Add garlic and cook for 1 minute until fragrant
- Stir in the miso and rice and toast for 1-2 minutes
- Pour in wine and reduce almost completely
- Add beetroot stock a ladleful at a time, keeping it simmering and allowing the rice to absorb the stock before adding more
- Once stock is used up, check rice for doneness
- If needed, add water until fully cooked - the entire cook time should take around 20 minutes
- When rice is cooked and risotto is loose, stir in cream and Nooch
- Taste and season with salt and pepper
Ingredients
- 300g cooked beetroot
- 300g arborio rice
- 1 onion
- 3 cloves garlic
- 2 tbsp olive oil
- 250ml cup white wine
- 1.5L vegetable stock
- 1 tbsp white miso paste
- 25g nutritional yeast
- Salt and pepper to taste
- 200ml plant-based cream
Step 3
Serve Up
- Spoon risotto into bowls
- Drizzle with cream
- Sprinkle with pepper, lemon zest, and fresh dill
- Finish with a splash of olive oil
Ingredients
- 300g cooked beetroot
- 300g arborio rice
- 1 onion
- 3 cloves garlic
- 2 tbsp olive oil
- 250ml cup white wine
- 1.5L vegetable stock
- 1 tbsp white miso paste
- 25g nutritional yeast
- Salt and pepper to taste
- 200ml plant-based cream