Bringing Vegan Into Vogue

Vegan Life Recipes

Beetroot Risotto – Issue 23

Beetroot Risotto – Issue 23

  • 3 medium beetroot
  • 400g (2 cups) pearl barley
  • 1400ml (6 cups) vegetable stock (homemade or shop bought)
  • 4 tbsp vegan margarine
  • 1 small onion, finely chopped
  • 120ml (½ cup) dry white wine
  • Salt and pepper
  • 40g (½ cup) grated vegan parmesan (optional)
  • 1-2 spring onions to garnish
  1. Preheat the oven to 220°C (425°F, gas mark 7).
  2. Tightly wrap the beetroot in foil and roast on a baking tray until tender (about 1½ hours).
  3. Remove from the oven and allow to cool. Once cooled, peel and discard the ends, and cut into small cubes.
  4. Bring the vegetable stock to a simmer.
  5. In a separate pan melt 2 tablespoons of the margarine. Add the onion and cook until softened.
  6. Next add the barley, stirring constantly for about 1 minute.
  7. Add the wine to the barley and simmer, stirring constantly, until absorbed.
  8. Stir in 120ml (½ cup) stock, stirring constantly, until the broth is absorbed. Continue adding stock, about 120ml (½ cup) at a time until all stock is absorbed and the barley is tender (30 minutes).
  9. Stir in the beetroot cubes and season with salt and pepper. Stir until heated through. Remove from the heat and stir in the remaining 2 tablespoons margarine and parmesan (if using). Serve with a sprinkling of chopped spring onions.

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