Ingredients

The following ingredients have 4 Servings
  • 2 beets (medium, peeled and grated)
  • 3 cups low sodium vegetable broth
  • 1 cup water
  • 1 tablespoon olive oil
  • 1 yellow onion (finely chopped)
  • 3 garlic cloves (minced)
  • Dash of salt and pepper
  • 1 1/2 cups aborio rice
  • 1/4 cup dry white wine (vegan)
  • 1/3 cup full fat coconut milk
  • 1/4 cup vegan parmesan
  • 3 tablespoons parsley (fresh, chopped)

Instruction

  • Combine beets, vegetable broth, and water in a large saucepan and bring to a boil. Reduce heat; simmer, uncovered for 5 minutes
  • Meanwhile, heat the olive oil over medium-high heat in a large pan. Add the onions, garlic, salt and pepper and cook for 3-4 minutes
  • Add the rice to the pan, then add dry white wine and stir until absorbed
  • Stir in 1 cup of the beet mixture. Reduce heat to low and mix until liquid is absorbed. Continue this method one cup at a time until all of the liquid is absorbed.
  • Once the beet liquid has been absorbed, pour in the coconut milk and stir until fully absorbed.
  • Once ready, gently mix in the vegan parmesan.
  • Top with parsley and serve.