Vegan Beet Risotto
Risotto • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Rice 10 oz
- Chicken Broth 20 fl oz
- Garlic 1 clove
- Grated Ginger Root 4 pieces
- Beetroot 5 oz
- Dried Nori Seaweed 2 pieces
- Black sesame seeds 2 tablespoons
- Toasted Sesame 2 tablespoons
- Olive Oil to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the topping for the risotto. Toast the sesame seeds in a pan. When the seeds are golden, add the finely chopped nori seaweed leaves and a pinch of salt. Let it cool.
Step 2
In a pan over low heat, pour in the vegetable oil. Add the finely chopped garlic, without the core, and the slices of peeled fresh ginger. Add all the rice and sauté for 3 minutes, then add salt. For those who do not like garlic, it can be cut in half and removed before serving.
Step 3
Gradually add 600 ml of broth/water to the pan, stirring occasionally, and bring the risotto to a boil. Cover with a lid, reduce the heat, and let the rice cook until it absorbs all the water. The rice should not be mushy; it should remain al dente, meaning slightly firm inside.
Step 4
Grate 100 grams of beetroot, add it to the rice, stir, cover with a lid, and let it absorb for 3 minutes. Then remove the risotto from the heat and take out the pieces of ginger.
Step 5
Serve the risotto, sprinkled with the sesame topping.
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