Radiant Beetroot Risotto

4 dinner bowls

2 medium beetroots

200g risotto rice (I use ZETA)

1 medium onion peeled and chopped finely

1 solo garlic peeled and chopped finely

2 tbls Tahini

1 tbls raw apple cider vinegar

1 vegetable stock cube

Handful of freshly chopped basil leaves

100ml almond milk (RUDE HEALTH or Home Made is my favorite choice)

Pinch of mineral salt

Here we go!

Warm up the oven to approx. 180degrees

Peel and chop the beetroots to bite size cubes. Bake on a baking tray with a covering of olive oil and little salt. Bake for approx. 30-40mins

Place the chopped up onion and garlic into a pan and heat up in a little olive oil. Adding salt to taste and cooking till soft.

Prepare the stock with 500-600ml boiling water.

Add rice to the pan of onions and cook for 5mins before adding the prepared veggie stock. Cook for approx 30-40minutes adding more water when needed.

Once the beetroot is cooked, remove from the oven and add half of it to a high speed blender together with the Tahinin, apple cider vinegar, onions/garlic & almond milk. Whiz it up until it becomes a smooth paste.

Once the rice has absorbed all the water, add the beetroot mixture to the pan together with the rest of the beetroot and cook for 10 more minutes. Add more almond milk if you want to change the consistency.

Spoon in to 4 bowls and sprinkle with chopped up basil leaves. Instagram it (@annalisa_organicliving) and ENJOY!