Looking for a delicious, filling meal that doesn't take a lot of effort and can be vegetarian or meat-eater friendly? This Easy Root Vegetable Risotto Recipe is the recipe for you!
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Use your blender or food processor along with about one cup of stock to puree the garlic and onion.
Heat a large pot to medium with the avocado or olive oil.
Add the onion mixture to the pot and cook until the onion is translucent, this is usually about 5-8 minutes.
At that point, add in the cup of dry rice and stir, you want the oil hot enough that it is going to look almost as though it is frying the rice but not so hot that it will burn anything.
Let this cook for a few minutes before slowly adding in the first cup of stock.
Stir every minute or so until the liquid has been absorbed, then add in the option dry white wine, stir, add in another cup of stock.
While the first cup or two of liquid is cooking into the rice, use a cup of stock to blend down the carrots, mix this entire carrot stock in when next needing to add liquid.
Then do the same for the beets.
Continue slowly stirring in the liquid until you have a creamy consistency and the rice grains are cooked completely through. Let cool for a few minutes before enjoying.
I served this up with a little bit of fresh cracked pepper and steamed cauliflower.
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