Golden Beetroot Risotto | Vegan + Gluten-Free

Step-by-step

• Pour vegetable broth into a stock pot and heat over low.
• Heat coconut oil in a large skillet over medium-low heat.
• Add in the garlic, shallots, and beets and cook for 6-8 minutes or until the beets just start to become tender.
• Add in the arborio rice and toast for 5-7 minutes or until most of the grains are translucent with just a small fleck of white in the center.
• Stir continuously throughout this process.
• Take your time with this step as it's important to break down the wall of the grain so that it can absorb more liquid as it cooks.
• Add white wine to pan to deglaze and cook for 1-2 minutes.
• Slowly add in a half ladle of vegetable broth.
• Stir the rice continuously as it absorbs the broth.
• When nearly all of the broth is absorbed, add in another ladle full.
• Repeat this process, stirring constantly, until all of the broth has been used.
• This will take 20-25 minutes, but keep stirring and you will end up with a super creamy and rich risotto.
• When the last bit of broth is just about absorbed, turn off the heat.
• Stir in sea salt, pepper, nutritional yeast, and hemp seeds.
• Divide the risotto up in bowls and garnish.
• This recipe makes enough for 4 first course portions or 2 main course portions.