Main Courses


3 medium sized beetroots
2 1/2 tbsp extra virgin olive oil, plus more for grilling
3/4 tsp salt, more to taste
freshly ground black pepper, to taste
1/2 large onion, finely diced
2 garlic cloves, finely diced
3/4 cup arborio rice
1/2 cup vegan white wine
2 tbsp nutritional yeast
1 vegan stock cube dissolved in 3 cups water
few sprigs of parsley chopped to garnish

Heat up the oven to 200° C. Peel all of the beetroots. Coarsely grate one of them and chop the other two into small cubes. Coat beetroot in 2 tsp of olive oil, season with salt and pepper, and place on a roasting tray. Bake for approximately 25 minutes, until tender. Set aside. Heat up 2 tbsp of olive oil in a heavy bottomed pan or pot (one with a fitted lid). Add in chopped or onion and saute on low heat for about 5 minutes until translucent. While the onions are cooking, heat up your stock in a small pot, and keep it warm as you are adding it to the risotto. Add garlic to the shallots and cook, stirring frequently, for about 2 minutes until fragrant and softened. Mix in rice and saute in the oil for a few seconds, stirring frequently. Next add in cubes of beetroot, wine, nutritional yeast, salt, and a generous grind of black pepper. Allow the wine to cook off completely before adding the first small portion of hot stock, about 1/4 cup. Keep on adding the stock in small amounts while stirring gently and constantly. Wait until stock is fully absorbed by the rice before adding the next portion. Keep on adding the stock to the rice until the rice is al dente (about 15-20 minutes). Turn off the heat, cover the pan, and allow the risotto to rest for 5 minutes. Garnish with parsley and serve.