This is an easy meal, just add in your preferred protein. For meat eaters chicken works well; if you don’t eat meat, bean burgers or patties, or tofu/tempeh.
This meal is great for vata types (the roasted veggies), also fine for pitta types but if you’re feeling a bit off balance steam the carrots. Kapha types replace the risotto rice with couscous and steam the carrots, for a lighter meal.
ROASTED BEETROOT PURÉE
Ingredients—per person
2 cups roasted beetroot
4 cloves roasted garlic
A glug of olive oil
Enough water to blend
Rock salt and black pepper to season
Method
Blitz all ingredients
ROASTED CARROTS
Rub the carrots with ghee and sprinkle with rock salt and cinnamon then roast. I used 3 carrots per person.
RISOTTO
Ingredients—per person
1/3 risotto rice
1 teaspoon ghee
8-10 times stock (depending how you like it)
Juice of 1/2 lemon and zest
rock salt and black pepper to season
Method
Melt the ghee in a pan, add the rice for a minute then start adding the stock, little by little as the rice absorbs it. Add the lemon zest and seasoning.
I plated the roasted beet purée first, then the risotto and topped with the roasted carrots.
