Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys beetroot risotto (oven method), gf df ef sf nf. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look wonderful.

Great recipe for Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF. Risotto can be a bit of a pain but this way you can add the liquid all in one go, shove it in the oven and forget about it while you set the table and make a sly cup of tea. Risotto can be a bit of a pain but this way you can add the liquid all in one go, shove it in the oven and forget about it while you set the table and make a sly cup of tea. Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys beetroot risotto (oven method), gf df ef sf nf using 10 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF:

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

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Steps to make Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF:

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

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