Beetroot Risotto
A classic Italian risotto dish featuring roasted beetroot, perfect for a cozy dinner.
Ingredients
- ●2 medium Beetroot
- ●1 cup French Onion Stir Fry
- ●2 tbsp Bittersweet Balsamic Vinegar
- ●4 cups Vegetable Broth
- ●1 cup White Wine
- ●1 cup Risotto Rice
- ●1/2 cup Parmesan Cheese (optional)Optional for non-vegan version
- ●2 tbsp Olive Oil
- ●1 tsp Salt
- ●1 tsp Black Pepper
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the bittersweet balsamic vinegar and cook for 2 minutes, until fragrant.
- 3
Add the french onion stir fry and cook for 3-4 minutes, until the onions are translucent.
- 4
Add the beetroot and cook for 5-6 minutes, until softened.
- 5
Add the vegetable broth, white wine, and risotto rice. Stir to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally.
- 7
Stir in the parmesan cheese (if using). Season with salt and black pepper to taste.
- 8
Serve the risotto hot, garnished with additional parmesan cheese and a drizzle of bittersweet balsamic vinegar (if desired).