Vegan risotto with beets

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.

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.

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.

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.

Serve the risotto sprinkled with sesame topping.