Vegan Beetroot Risotto (with Beetroot Powder)

Serves: 4 | Prep Time: 10 mins | Cook Time: 30 mins

Ingredients:

• 1 1/2 cups Arborio rice
  
• 1 tbsp olive oil
  
• 1 small onion, finely chopped
  
• 2 garlic cloves, minced
  
• 1/2 cup white wine (optional, or use extra broth)
  
• 4 cups vegetable broth, warmed
  
• 1 tbsp beetroot powder
  
• 1/4 cup nutritional yeast (for cheesy flavor)
  
• 1/2 tsp salt, or to taste
  
• Freshly ground black pepper, to taste
  
• Fresh parsley, chopped, for garnish
  
• Toasted walnuts or parmesan (optional, for topping)
  

Instructions:

1. Sauté Aromatics
   Heat olive oil in a large pan over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for another minute.
2. Toast the Rice
   Add Arborio rice to the pan and cook for 2 minutes, stirring constantly to coat the rice in oil.
3. Deglaze the Pan
   Pour in white wine (if using) and cook until mostly evaporated, stirring frequently.
4. Add Broth Gradually
   Add 1/2 cup of warm vegetable broth to the rice, stirring constantly. When the liquid is absorbed, add more broth, 1/2 cup at a time, continuing to stir. Repeat this process for about 20 minutes until the rice is tender and creamy.
5. Incorporate Beetroot Powder
   When the rice is nearly cooked, stir in the beetroot powder, nutritional yeast, salt, and black pepper. Mix well until the risotto turns a vibrant pink and the flavors are evenly distributed.
6. Finish and Serve
   Remove from heat and let rest for a minute. Serve hot, garnished with parsley, and optionally top with toasted walnuts or parmesan.