Ingredients :
Basmati - 60 g
Beet Fresh - 150 ml
Vegetable broth - 100 ml
Ghee oil - 1 tbsp.
Vegan hard cheese - 1 tbsp.
Goat cheese or coconut yogurt - 50 gr.
Greens, salt, spices - to taste
Pour the rice into the vegetable broth and cook over low heat; 3 minutes before it is ready, add the beet juice, vegetable oil and grated vegan Parmesan cheese. When serving, top risotto with goat cheese and herbs.
Have a nice meal!
