100 g white beet cutted into small cubes
200 g risotto rice
2 small shallot chopped finely
2 garlic cloves grated
1 cup sunflower cream cheese with dill
1/4 cup white wine
1/2 cup water + more if you need
2 tbsp olive oil
1/4 cup vegan parmesan ( optional but recommended)
White beet, red beet, damson plum, strawberry rounds
White wine vinegar
A pinch of salt
1. In a medium saucepan, heat the olive oil then add chopped garlic, onions, white beet cubes. Cook until soften.
2. Then add washed and drained risotto rice. Mix together for 20-30 seconds on medium-high heat. Then add water and white wine. Cook until soften. Add more water if you need.
3. Once cooked, remove from the heat. Add sunflower cream cheese and parmesan. Mix well.
4. Serve to the plates immediately. Decorate with tagetes, beet, plum and strawberry rounds marinated in white wine vinegar with a pinch of salt overnight. Enjoy!