Vegan Beetroot Hummus Risotto
Ingredients
- 2 cups (500ml) rice
- 10 oz (280g) hummus, original or homemade
- 3 1/3 cups (500g) pre-cooked beetroot
- 3 cloves garlic
- 2 shallots
- 1/2 cup (120 ml) white wine or 2 tbsp white balsamic vinegar
- 2 tablespoons nutritional yeast
- 1 tsp bright miso
- Juice of 1/2 lime
- 3/4 to 1 cup (100g) vegan parmesan
Garnish
- Spring onions
- A few beetroot pieces
Preparation
Cook the rice according to the package instructions.
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, 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.