Along with being really delicious, this risotto was so pretty! The recipe is from Vegan Italiano and came together really quickly considering I bought roasted beets instead of roasting them myself.
The ingredients are basic: garlic, onion, arborio rice, olive oil, veggie broth, beets, white wine, salt, pepper, and parsley. The garlic and onion are cooked down in olive oil, and the rice is added. Then it becomes the tedious process of adding 1/2 cup veggie broth at a time until it is absorbed and finally, there is no broth left! It takes about 25-30 minutes. After about half the broth has been added, the other ingredients (beets, wine, salt, pepper) are stirred in. The parsley is added at the end.
We had a chopped chick'n salad on the side. It consisted of lettuce, beets, chick'n nuggets, and left over Italian Tofu Marinade for the dressing.
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