Creamy Beetroot Risotto (Vegan & Gluten-Free) - The Pesky Vegan

Ingredients

• 14 oz (400 g) fresh beetroot ((approx. 3 medium / 5 small))
• 8 cups (2 litres) vegan stock
• 1 teaspoon dried sage ((or thyme))
• 2 bay leaves
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1½ cups (300 g) risotto rice
• ⅓ cup (100 ml) white wine ((ideally vegan, optional))
• 1 lemon, zest and juice ((remember to grate before juicing))
• 4 tablespoons nutritional yeast
• Salt and pepper, to taste
• 2 tablespoons plant-based butter ((optional))