Simple, delicious, completely vegan and yet authentically Italian in flavour: set the stage for our beetroot risotto with walnuts.
Risotto still has the reputation of being a complicated dish to prepare. Wrongly so. Because with the right basic recipe, you can easily and successfully conjure up a creamy or flavoursome risotto. In addition to a few simple basic rules – such as not adding too much heat or adding the liquid little by little – it is also important to choose the right rice: it must be short-grain rice. In the supermarket, you will usually find packs labelled directly with risotto rice and the respective type (e.g. Arborio, Carnaroli, etc.). Once you’ve got the hang of how easy it is to make a good risotto, you’ll use up the risotto pack very quickly anyway. So it’s well worth buying.
Vegan Beetroot Risotto with Walnuts
Ingredients
Risotto
- 175 g risotto rice
- 275 g beetroot
- 1 clove garlic
- 1/2 red onion, small
- 100 ml vegan red wine
- 2 tbsp nutritional yeast flakes
- 500 ml vegetable stock, warm
- olive oil
- salt + pepper
Toppings
- 40 g vegan butter
- 60 g walnuts
- 60 g vegan cream cheese
- vegan grated parmesan, optional
- cress, optional
Preparation
- Peel and finely dice the beetroot and onion. Finely chop the garlic. Sauté everything in a pan with a good dash of olive oil over a medium heat. Add the risotto rice and sauté briefly. Now deglaze with the red wine and allow it to boil away.
- Add a large ladle of stock so that the rice is just covered. Cook the risotto over a low to medium heat. Add a little stock every few minutes and stir gently so that the rice is covered and does not stick. Depending on the type of rice, the risotto should be ready after 20-30 minutes.
- Roughly crush the walnuts and place in a small pan with the vegan butter. Melt the butter over a medium heat and roast the walnuts in it. Stir from time to time.
- Remove the risotto from the heat and stir in the yeast flakes. Season well with salt and pepper, divide between two plates and serve sprinkled with the walnut butter, a little cream cheese and, if you like, some cress and cashew parmesan (or yeast flakes).
Song of the recipe:
Glass Animals are back and after the third listen at the latest, the song is going to be stuck in your head. Promised.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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