Beetroot Risotto

INGREDIENTS

• 200gr Brown Rice

• 1-2 Tablespoons Apple Cider Vinegar, plus extra for the rice

• Pinch of Dried Herbs

• 500gr Fresh Beetroot

• Olive oil

• 1 Teaspoon Cumin

• 1 Teaspoon Ginger

• 1 Teaspoon Thyme

• 2 Tablespoons Nutritional Yeast

• 1 Tablespoon Tahini

• Juice of 1 Lemon

• 75ml Coconut Milk/Cream

• Handful of Finely Chopped Coriander

• Salt and Pepper

INSTRUCTIONS

1. Place the rice in a saucepan with 1 litre water and add a pinch of salt, a splash of apple cider vinegar and a pinch of dried herbs.

2. Bring to boil and then simmer for about 45 minutes, covered, until the rice is soft, but not soggy, and all the water has evaporated. You will need to store the rice and may need to add more boiling water as it cooks.

3. Preheat the oven to 180C

4. Peel and trim the beetroots and cut into large wedges. Place onto baking tray and drizzle with olive oil, cumin, ginger, thyme, salt and pepper. Bake for about an hour until beets are perfectly soft.

5. Place the beetroot into a food processor with 5ml of coconut milk, nutritional yeast, apple cider vinegar, tahini, salt and lemon juice. Blend until a smooth consistency forms.

6. Once the rice is about 5 minutes away from being cooked, and there is very little to no water left, stir in the creamy squash mix. Add the handful of coriander to serve.

SERVES 4