Beetroot and mushroom risotto
Dairy free, Vegan Risotto
Servings Prep Time
4 1hour
Cook Time
25mins
Servings Prep Time
4 1hour
Cook Time
25mins
Ingredients
  • 200grams Arborio Rice
  • 600ml vegetable stock
  • 1 Onion
  • 50g dried mushrooms
  • 1 Beetroot
  • 3cloves garlic
  • 2tsp honeyor maple syrup
  • salt and pepper to taste
Instructions
  1. Sweat the onion on a bit of olive oil. Add the rice and ladle a stock to completely cover the rice.Leave to simmer until the stock is absorbed. Add mushrooms and repeat the process of adding small amounts of stock until the rice is cooked. Add the beetroots and garlic. Season and serve with fresh herbs. Enjoy!
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