Vegan risotto with beets
4 servings
25 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Prepare seasoning for risotto. Roast sesame seeds in a pan. When the seeds brown, add crushed nori seaweed leaves and a pinch of salt. Let it cool.
- Dry seaweed nori: 2 pieces
- Sesame: 2 tablespoons
- Salt: to taste
2
Pour vegetable oil into a pan over low heat. Add finely chopped garlic without the core and slices of peeled fresh ginger. Add all the rice and fry for 3 minutes, then add salt. For those who don't like garlic, it can be cut in half and removed before serving.
- Olive oil: to taste
- Garlic: 1 clove
- Fresh ginger: 4 pieces
- Rice: 320 g
- Salt: to taste
3
Gradually add 600 ml of broth/water to the pan, stirring occasionally and bringing 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 always remain al dente, meaning slightly firm inside.
- Vegetable broth: 600 ml
4
Grate 100 grams of beetroot, add it to the rice, mix it, 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.
- Beet: 100 g
5
Serve the risotto sprinkled with sesame topping.
- Sesame: 2 tablespoons