This 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

Preparation

  1. Oz (280g) hummus original or home-made with a can of chickpeas

  2. Cups (500g) pre-cooked beetroot

  3. Cloves of garlic

  4. Shallots

  5. Cups (120 ml) of white wine or 2 tbsp white balsamic vinegar

  6. Tablespoons nutritional yeast

  7. Tsp bright miso

  8. Lime, juiced

  9. Cup - 1 cup (100g) vegan parmesan

  10. Spring onions and a few beetroot pieces for garnish

  11. In the meantime, cut the shallot finely and fry it with chopped garlic cloves in a pan

  12. When the shallots turn brown, slowly deglaze them with white wine and wait until it is completely overcooked

  13. If you do not use white wine, just add the balsamic to the hummus

  14. In the meantime, you can process the hummus, beetroot and the remaining ingredients into a creamy sauce in a food processor

  15. When the rice is cooked, add everything to the onions and stir vigorously until the rice is completely mixed with the hummus cream

  16. Serve with a green salad

  17. Veganrisotto #veganricebowl #veganbowls #forksoverknives @forksoverknives #bestofvegan @bestofvegan #veganvultures @veganvultures #veganessen #veganerreis #veganerezepte #vegankochen #rotebete #hummusrecipe #beetroot #wfpb #glutenfreevegan #plantbaseddiet #oilfree #kcfoodie #vegandeutschland #veganshares

Related recipes

Load more