Vegan Risotto with Beetroot
July 19, 2019
Preheat the oven to 356 °F .
Chop the beetroot and the mushrooms. In a lined baking tray add the chopped beetroot with olive oil, rosemary and olive oil.
Bake for 15 minutes.
In a frying pan heat the olive oil and sauté the garlic and the onion, then add the rice. Stirring to coat, then add the wine.
When the wine has been absorbed, add the water or veggie stock slowly until the risotto is ready. Season to taste.
Stir in the mushrooms, and the beetroot. Add a tablespoon of Violife just like Cream Cheese Original and sprinkle with Violife just like Parmesan grated. Garnish with walnuts, Violife just like Parmesan flakes and a rosemary twig.
PREP TIME: 30 mins
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Nutrition Information per Serving
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by