Meera Sodha’s vegan recipe for beetroot risotto with curry leaf butter | The new vegan All the rich, savoury creaminess of a risotto with an enticing Indian temper of spice, chilli and lime.
Melt 50g of the butter in a casserole dish on a medium heat and, when it’s melted and hot, add the shallots, garlic, ginger and a teaspoon of salt, and cook, stirring frequently, for eight to 10 minutes, until the mix starts to turn golden.
In a frying pan, melt the remaining 25g butter on a medium heat, then add the mustard and cumin seeds, the curry leaves and the chopped chilli, and leave to splutter for 30 seconds.
Add the diced beetroot and three-quarters of a teaspoon of salt, stir-fry for six to eight minutes, then take off the heat and stir in the lime juice and zest.
Transfer the beetroot stock to a large pan and add the hot vegetable stock.
