Instructions

• Preheat oven to 400°. Wrap beets in foil and bake for 40 minutes. Remove from heat and cool before peeling. Slice the peeled beets in half and add three halves to a blender with ¼ cup of water. Blend until completely smooth. Dice the remaining half into small cubes and set aside.
• While beets are roasting, add the herb salad ingredients, including reserved shallot and garlic, to a small mixing bowl and stir to combine. Set aside.
• Blend all almond ricotta ingredients in a high-powered blender until smooth, adding a little more water if needed. Adjust seasonings to taste and refrigerate until ready to plate.
• Heat olive oil in a large skillet over medium heat. In a separate pot, heat the vegetable broth on low until warm (do not bring to a boil). Add shallots and garlic to the skillet and sauté until fragrant. Add dry arborio rice to the skillet and toast until lightly browned, stirring frequently. Next, add white wine (or vinegar/water mixture) and reduce the heat to low-medium. Stir and cook until liquid is absorbed.
• Begin adding the warm broth ½ cup at a time, allowing the liquid to absorb into the rice before stirring in the next ½ cup. Once most of the broth has been added and the rice has begun to soften, stir in the beet puree, cubed beet, lemon juice, salt, and nutritional yeast. Add remaining broth (using more if necessary) until risotto is creamy and the rice grains are just beyond al dente. Remove from heat and top with herb salad and almond ricotta before serving.