I gave a twist to classic risotto! I combined beets for an attractive risotto and used greek yogurt for risotto like vegetarian risotto. Using greek yogurt also makes risotto a fat free food. I added onions and garlic and, obviously, beets. Used half water and half beet juice and beet puree, but if you want an intense color like burgundy, you can make it with just beet juice.
Feel free to add mushrooms. I love mushrooms because they have a meaty texture. I did not add mushroom to this plate because I did not have in my refrigerator. I also added tofutti, which is a vegan option for cream cheese.
You can eat the risotto with a lot of different veggies. You can also bolster it with tofú or follow my recipe with Swai fillet.
Ingredients: yield: 1 person
1cup couscous 1/2cup beet juice and water 2/3cup greek yogurt sea salt to taste 1/2tsp oregano powder 1/2 white onion chopped 2tbsp tofutti
Procedure: Use half of a medium size beet and cut it in small pieces. Boil water with sea salt and thyme. Put the beets and let them cook until tender. Using a blender, pulse the beet until liquid. Now, set aside that mixture.
In a hot casserole add the onions with the garlic until they soften and the aroma arises. Add the liquids and then the couscous. Let it boil and once the grain had absorb some water, add the greek yogurt and mix well. Let the risotto boil one more time and turn off the stove. At this time, add the tofutti so it will not be completely melted.
Nutrititional facts for 1 cup of risotto: 1g fat 46g carbohydrates 11g protein