Beetroot Risotto

Method

1. Preheat the oven to 180°C fan / 356°F.
2. Toss the beetroot on a baking tray and drizzle with olive oil and season with salt and pepper. Roast for 35-45 minutes or until the beetroot is cooked. Then transfer it to a blender along with the hot water and blend until smooth like a puree.
3. Meanwhile, heat a drizzle of olive oil in a frying pan on a medium heat. Add the onion and fry for 6 minutes. 
4. Then add the garlic, dill stalks, and parsley stalks and fry for 2 minutes.
5. Transfer the rice to the pan and cook for 1 minute to ‘toast’ the grains.
6. Turn up the heat to medium-high and pour in the wine. Cook for 3-4 minutes or until the wine has evaporated.
7. Meanwhile prepare the stock and transfer it to a pot on a low heat so it stays hot.
8. Add one ladle of vegetable oil stock to the pan, stir and leave to cook until the stock is absorbed then add another ladle. Repeat until all of the stock has been used up. This process should take about 15 minutes.
9. Then stir the beetroot puree into the risotto until combined. Leave to cook for a few minutes until all of the water has been absorbed, stirring occasionally, then top up with a little more water if the rice is still a little hard.
10. Remove the risotto from the heat, stir in the vegan butter and add the vegan white cheese by crumbling it between your fingers. 
11. Next add the chopped dill and parsley leaves (save a little for serving later), lemon juice and generous pinches of salt and pepper. Stir to combine.
12. Cover the risotto with a lid for 2 minutes so it steams and becomes super creamy.
13. Serve between 4 plates and top with a little more vegan white cheese and herbs.