Beetroot Risotto

This risotto is easy to make, is vibrant, filling and delicious! Fantast way to get some good vitamins and minerals, with the beetroot, spinach, ground almond and nutritional yeast. A good meal any time of the year.

Time: 30 minutes

Type: main

Difficulty: 1 pan

Makes: 3 servings

What you need:

300g risotto rice

1 large beetroot, peeled and roughly chopped

1/2 leek, finely sliced

1 to 2 tsp garlic powder

1 vegetable stock cube, low sodium

1 tbsp nutritional yeast

1 handful of baby spinach

salt and pepper to taste

water

3 tsp ground almond

Directions:

Prepare leek and beetroot;

Add beetroot chunks to a food processor and pulse until all shredded;

In a large pan, add leek and little water and cook over low heat for about 3 minutes;

Add risotto rice, stock cube, garlic powder, stir well and let it cook around 3 minutes until the stock is melted;

Add shredded beetroot, stir well and add warm water, enough to cover all the ingredients;

Once the rice is dry, add more water and mix well; carry on adding more water when necessary until the rice is cooked (it’ll take at least 20 minutes);

Once rice is almost cooked, add baby spinach and nutritional yeast and stir – cook for a further 2 to 3 minutes;

Add salt and pepper to taste;

Remove from heat and serve while hot with some ground almond on top.