Beetroot Risotto

1: Peel and slice the beetroot into wedges.

2: Heat olive oil in a pan and sauté onion until translucent.

3: Add minced garlic and cook for 1 minute.

4: Stir in beetroot and cook for a few minutes.

5: Add arborio rice and stir until well coated.

6: Pour in vegan white wine and cook until absorbed.

7: Gradually add vegetable stock, stirring occasionally, until rice is creamy and cooked al dente.

8: Stir in vegan feta, fresh dill, fresh parsley, lemon juice, salt, and pepper.

9: Serve hot, garnished with extra vegan feta.