Instructions

• Preheat the oven to 355°F (180°C).
• Place the beetroot onto a baking sheet and drizzle with 1 teaspoon olive oil and ½ teaspoon sea salt. Bake for 35 to 40 minutes until soft.
• In a pan over medium heat, add a drizzle of olive oil. Add the chopped onion, garlic, and a pinch of salt. Cook for 5 to 10 minutes until soft. Add the risotto rice to the pan and cook for 2 minutes.
• Reduce the heat to medium-low. Add vegetable broth to the rice one ladle at a time. Stir the broth into the rice and allow it to absorb before adding the next ladle. Continue this process until all the broth is absorbed (approximately 25 to 30 minutes). Add more water if needed.
• Once the beetroot has cooked, remove it from the oven. Place half of the cooked beetroot into a blender with tahini, almond milk, nutritional yeast, lemon juice, olive oil, and maple syrup. Blitz until smooth to make the sauce.
• Add the beetroot sauce to the pan once the rice has absorbed all the broth. Cook for an additional 10 minutes, stirring occasionally.
• To serve, top the risotto with the remaining cooked beetroot and garnish with fresh parsley.