Vegan Beetroot Risotto

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Pour the olive oil in a deep frying pan and cook the onion with a pinch of salt and pepper for 10 minutes or until soft.

Step 2

Tip in the rice and stir until every grain is coated.

Step 3

Pour in the wine and simmer for 5 minutes

Step 4

Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed.

Step 5

Meanwhile, take half the beetroot and whizz in a small blender until smooth, and chop the remainder.

Step 6

Once the rice is cooked, stir through the whizzed and chopped beetroots, lemon zest and juice, and most of the parsley.

Step 7

Divide between plates and top with a few dollops of cheese, the walnuts and remaining parsley.