2 tbsp extra virgin olive oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tsp freshly chopped thyme
1 tsp grated lemon rind
350 g/12 oz risotto rice
150 ml 1 ¼ pint dry vegan white wine
900 ml/1 ½ vegetable stock, heated
2 tbsp vegan cream alternative or coconut cream
225 g/8 oz cooked beetroot, peeled and freshly chopped
2 tbsp freshly chopped parsley
75 g/3 oz Parmesan style vegan cheese,
Salt and freshly ground black pepper
Spring of fresh thyme to garnish
Heat the oil in a large, heavy based frying pan. Add the onion, garlic, thyme and lemon rind. Cook gently for 5 minutes, stirring frequently, until the onion is soft and transparent but not coloured. Add the rice and stir until it’s well coated in the oil.
Add the wine, then bring to the boil and boil rapidly until the wine has almost evaporated. Reduce the heat.
Keeping the pan over a low heat, add a ladleful of the hot stock to the rice and cook, stirring constantly, until the stock is absorbed. Continue gradually adding the stock in this way until rice is tender, this should take 20 minutes. You may need all the stock.
Stir in the cream, chopped beetroot, parsley and half the grated cheese. Season to taste with salt and pepper. Garnish with spring fresh thyme and serve immediately with the remaining grated cheese.