This dish is a speedy take on a risotto. A stunning shade of deep pink, it’s great for an impressive dinner with minimum effort.
For the almond ricotta:
- 85g (1 cup) flaked, blanched almonds, soaked in 180ml (¾ cup) water
- 1 tbsp nutritional yeast
- 2 tbsp (30ml) lemon juice
- ½ tsp sea salt
For the risotto:
- 450g (3 cups) beetroot, roasted and pureed
- 2 cloves garlic, minced
- 1 red onion, finely diced
- 2 stalks celery, very finely chopped
- 300g (1½ cups) orzo
- 720ml (3 cups) hot bouillon or vegetable stock
- Small bunch fresh chives, chopped
- Oil for frying
- Make the ricotta by placing the almonds, yeast, lemon juice and salt in a blender, add a little of the water the almonds were soaked in. Blitz, continuing to add the almond water a little at a time until a smooth, thick consistency is achieved. Spoon into a bowl and set aside in the fridge.
- In a pan heat a little oil and fry the garlic, onion and celery until translucent.
- Add the orzo and fry for a further minute, then pour in the stock and the pureed beetroot and simmer for 15 minutes.
- Remove from the heat and stir in the fresh chopped chives.
- Spoon into bowls and dollop on the almond ricotta to taste.
Per serving (451g) Calories: 365, Carbohydrates: 39g, Sugars: 14.2g, Fat: 16.4g, Saturates: 1.4g, Protein: 13.9g, Salt: 4.8g