We are just back from an absolutely stunning week in Byron Bay celebrating James’ birthday. One of my highlights was a beautiful family dinner at our resort, on a balmy night, with both James and Mackenzie (13 months old). The three of us love our food and to share the experience of dining together in such a special location was priceless to me. Both Mackenzie and I are currently on a dairy and soy illumination diet which can make dining out somewhat challenging (especially when you are vegetarian as well). For our special dinner out I enjoyed a simple but delicious beetroot risotto which inspired me to try it when we got home. I garnished the top with mint and Byron Bay macadamia nuts. Yum! 

Simple vegan and gluten free Bryon Bay Inspired Beetroot Risotto with mint, leek and macadamia nuts.

Byron Bay Inspired Beetroot Risotto
Serves 4
Write a review
  1. 1 tablespoon olive oil
  2. 1 medium leek
  3. 1.5 litres vegetable stock
  4. 1.5 cups arborio rice
  5. 1 large beetroot
  6. salt and pepper
  7. small handful of fresh mint
  8. 1/4 cup dry roasted macadamia nuts
  9. extra virgin olive oil for drizzling
  1. Thoroughly wash and thinly slice the leek and sweat it in a large pot with the olive oil, over a medium heat, for 10 minutes.
  2. Bring the stock to a simmer in another pot.
  3. Add the rice to the sweated leeks and stir for a minute.
  4. Ladle in enough stock to completely cover the rice and stir gently.
  5. Peel the beetroot and grate it into the rice pot and stir through.
  6. Continue to gently stir the rice on a regular basis adding in more stock as it evaporates and is absorbed by the rice.
  7. Keep adding the stock gradually, to keep the rice wet, and stir to prevent it sticking to the bottom of the pot.
  8. Test the rice after 20 minutes to make sure it is cooked.
  9. Season to taste with salt and pepper.
  10. Finely chop the mint and stir it through the rice (leaving a little aside to garnish the top).
  11. Serve topped with mint, chopped macadamia nuts and a drizzle of high quality extra virgin olive oil.
Veggies & Me https://veggiesandme.com/
Simple vegan and gluten free Bryon Bay Inspired Beetroot Risotto with mint, leek and macadamia nuts.