Put your vegetable stock to simmer. If using granulated store-bought veggie stock, bring the water to a boil and prepare according to packaging instructions.
Braise the beets and one plum
Dice the beets into medium dice; core the plumbs and slice into half moons.
Add a tablespoon of butter to a hot skillet and braise, turning them halfway, until golden brown. Optionally add one tablespoon of brown or coconut sugar.
Making the risotto (about 15 minutes)
Add one tablespoon of vegan butter to a skillet, stir-fry the onion and garlic on medium heat, ensure they don't burn, and then add the parsley.
Stir in the risotto rice, stir until lightly toasted, then add the red wine and vegetable broth. Stir constantly until completely absorbed.
Using a spoon, add hot vegetable broth ⅓ cup (80 ml) at a time and the butternut squash dice, stirring almost constantly. Keep on medium heat, and there should always be a slight simmer to prevent it from becoming gummy.
On minute ten, add nutritional yeast or (homemade vegan parmesan) and the finely chopped parsley, followed by extra broth.
Once the rice is al dente, turn the heat to the minimum and add the extra lemon zest if wanter. Stir until well combined adding one last tablespoon of vegan butter and stir well.
Taste and adjust flavor, adding a pinch of salt and pepper to taste or vegan parmesan cheese.
Serve
To serve, divide between serving bowls and garnish with lemon zest and vegan parmesan cheese.
Video
Notes
Best when fresh, though leftovers will keep covered in the fridge for 2-3 days. Reheat the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. You can also reheat it in the microwave, adding some liquid.Look at the Tips on the post body, for variations and substitutions.