Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vickys beetroot risotto (oven method), gf df ef sf nf. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Vickys Beetroot Risotto (Oven Method), GF DF EF SF NF is something that I have loved my whole life.

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 Pan-Fried Toasties with loads of Filling Ideas! recipe are the proper meal or snack it doesn't matter what the weather.

To begin with this recipe, we have to prepare a few components. You can have vickys beetroot risotto (oven method), gf df ef sf nf using 10 ingredients and 10 steps. Here is how you cook that.

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

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

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Instructions 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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