Vegan Beetroot Risotto (risoto vegan de beterraba)

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  • 2 tablespoons olive oil
  • 1 medium/small beetroot, peeled and diced
  • 1 large leek, finely sliced/diced
  • 1 onion, finely sliced/diced
  • 1 cup of white wine
  • 1 cup risotto rice  (+-250g)
  • 3 Tbsp nutricional yeast
  • Water (or homemade vegetable broth)
  • Salt and pepper to taste

Slice the leek and onion and cook over medium heat with the olive oil. When soft start adding the wine and stir.

Add the Rice and keep stirring. Slowly start adding small amounts of water (1/2to1cup) never stop stirring. When the rice is cooked add the beetroot, salt, fresh cracked pepper, and the nutricional yeast.

PT:

  • 2 c. de sopa de azeite
  • 1 alho-francês grande, cortado finamente às rodelas
  • 1 beterraba média/pequena (descascada e picada)
  • 1 cebola, finamente cortada
  • 1 caneca vinho branco
  • 1 caneca de risoto (+-250g)
  • 3 c. de sopa Levedura nutricional
  • Água (ou caldo caseiro de vegetais)
  • Sal e pimenta a gosto

Cortar o alho-francês e a cebola e saltear em lume médio com o azeite. Quando estiverem macias e mais transparente começar a adicionar aos poucos o vinho e ir mexendo.

Adicionar o arroz e continuar a mexer. Começar lentamente a adicionar pequenas quantidades de água (1/2 – 1 caneca), sem nunca parar de mexer. Quando o arroz estiver cozido adicionar a beterraba, o sal, a pimenta moída e a levedura nutricional.

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17 thoughts on “Vegan Beetroot Risotto (risoto vegan de beterraba)

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