Beetroot Risotto with Rustic Potato Roses
Equipment
- Large Knife and Cutting Board
- Mandoline
- Cupcake Baking Pan
- Flat Baking Sheet
- Medium Bowl
- Blender
- Medium Frying Pan
- Parchment Paper
Ingredients
- 2 large potatoes
- olive oil
- garlic powder
- rosemary or preferred herbs
- salt & pepper
- cheese
- 2 beets
- ½ cup arborio rice
- 1½ cup vegetable broth
- ½ small white onion
- 1 clove garlic
- ¼ cup nutritional yeast
- ⅓ cup silken tofu
- 1 tbsp olive oil or butter
- lemon zest
- crumbled goat cheese to top optional