Beetroot Risotto (vegan)
This vegan beetroot risotto is a vibrant and delicious dish. With creamy Arborio rice cooked in vegetable broth and white wine, it's rich and filling. The star ingredient, beetroot, adds a natural sweetness and earthy flavor to the dish. Mixed with garlic, onion, and thyme, it's the perfect comfort food for a cozy night in. Serve it with a side salad or garlic bread. In this recipe, plant-based butter and cheese are used to make it vegan; of course, classic butter and cheese can be used to make it vegetarian.
Servings: 4
Ingredients
- 1.5 cups risotto rice Arborio, Carnaroli, or Vialone Nano
- 2 shallots finely chopped
- 2 cloves garlic finely chopped
- 1 tsp thyme
- 2 small-medium beets store-bought or oven-roasted and peeled, chopped and blended
- 4 cups store-bought or homemade veggie broth
- 1 cup of dry white wine
- 2 tbsp plant-based butter
- 1/2 cup plant-based grated cheese + more for serving
- 1 tbsp olive oil
- pinch of salt
For garnish:
- 1/4 cup walnuts crushed
- 1 cup parsley loosely packed, chopped
- cracked pepper
Instructions
- In a medium-sized pot, heat the broth and keep it warm during the entire cooking time. In a large, wide pan, heat olive oil over medium-high heat. Add shallots together with salt and let sweat until translucent, stirring occasionally.
- Add garlic and thyme, and roast for 30 seconds until the garlic is fragrant. Add the rice and toast until the edges of the rice become translucent. Deglaze with the white wine, stir until it evaporates, and start adding vegetable broth in small amounts, stirring occasionally until absorbed and the rice is al dente. This should take around 15 minutes.
- Remove from the heat. Stir in the blended beets. Add (plant-based) butter and cheese. Stir again. Season to taste with salt and pepper. Sprinkle with crushed walnuts and parsley. Serve immediately.