2 beets, if they have stems leave 1 inch attached
2 tbsp rice vinegar or white vinegarRISOTTO
6 cups vegetable stock, simmer in a sauce pan
2 tbsp olive oil, optional
1/2 onion, chopped
5 cloves garlic, minced
5 sage leaves, finely chopped
1 1/2 tsp dried thyme
1 1/2 cup arborio rice
2 beets, pureed ~1/2 cup
2-3 tbsp vegan cream or goat cheese
Salt and pepper, to taste
1 can butter beans, drained and rinsed
olive oil to coat
salt, be generous
2 tbsp dried rosemary
HOW TO MAKE
If using fresh beets, fill a saucepan with water, and bring to a boil with 2 tbsp of rice vinegar. Once boiling add beets, reduce to simmer, cover and allow to cook for 45 minutes-1 hour until fork tender. Once they are cooked run under cold water and peel away the outer skin. Transfer to a food processor and process until a smooth puree.
Preheat oven to 425 degrees. Toss beans in olive oil, salt, and rosemary. Spread on a Silpat lined pan or parchment paper lined. Bake for 20-25 minutes until crispy.
While beans are cooking, in a skillet sauté onion and garlic until fragrant ~5 minutes. Add chopped sage and dried thyme, cook for 30 seconds. Add rice and cook for ~2 minutes. Begin transferring your warm broth into the skillet one ladle at a time, constantly stirring. This part is important to break up the starch and make it creamy. Do not add another ladle until most of the liquid is absorbed. Continue adding until most or all broth is gone, your rice should still have a little bite to it.
Before your last ladle full, add your beet puree along with your broth. Once liquid is absorbed add your cream or cheese. Stir to incorporate. Adjust to taste with salt and pepper.
Top your risotto with your crispy beans, salt to taste, and more pepper!