Vegan Beetroot Hummus Risotto
Ingredients
- 3 cloves of garlic
- 2 shallots
- 2 tablespoons nutritional yeast
- 1 tsp bright miso
- 1/2 lime, juiced
- spring onions and a few beetroot pieces for garnish
- 2 cups (500ml) of rice, cooked according to the package instructions
- 10 oz (280g) hummus original or home-made with a can of chickpeas
- 3 1/3 cups (500g) pre-cooked beetroot
Preparation
Oz (280g) hummus original or home-made with a can of chickpeas
Cups (500g) pre-cooked beetroot
Cloves of garlic
Shallots
Cups (120 ml) of white wine or 2 tbsp white balsamic vinegar
Tablespoons nutritional yeast
Tsp bright miso
Lime, juiced
Cup - 1 cup (100g) vegan parmesan
Spring onions and a few beetroot pieces for garnish
In the meantime, cut the shallot finely and fry it with chopped garlic cloves in a pan
When the shallots turn brown, slowly deglaze them with white wine and wait until it is completely overcooked
If you do not use white wine, just add the balsamic to the hummus
In the meantime, you can process the hummus, beetroot and the remaining ingredients into a creamy sauce in a food processor
When the rice is cooked, add everything to the onions and stir vigorously until the rice is completely mixed with the hummus cream
Serve with a green salad