Our plant based risotto recipe with beetroot

Ingredients

• 500 g beetroot, grated
• 300 g fennel, finely chopped
• 300 g fennel, cut into wedges
• 3 shallots, finely chopped
• 3 garlic cloves, finely chopped
• 2 sticks celery, finely chopped
• 500 g risotto rice
• 200 ml white wine
• 2 l liquid vegetable stock
• 2 tbsp olive oil
• 100 g Flora Plant B+tter Unsalted for risotto
• 50 g Flora Plant B+tter Unsalted for pan frying
• 2 x 400 g Violife Greek White Block
• 20 g fresh dill
• 1 lemon, zest and juice
• 100 g Violife Prosociano
• Freshly ground black pepper and sea salt