Beetroot Risotto
Risotto is one of the most well-known dishes of Italian cuisine, prepared in many variations. This beetroot risotto captivates not only with its beautiful color but also with its rich, earthy flavor, which is perfectly complemented by the beetroot and the creamy texture. Making risotto requires a little patience, but the end result is worth all the effort. It's ideal for an elegant dinner or even an everyday but special meal.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Peel and chop the beetroot into smaller pieces. Cook them by boiling or roasting at 400°F (200°C) for 40 minutes, or until tender. Then, blend into a smooth purée.
2
Finely chop the onion and garlic. Heat the olive oil in a large pan or Dutch oven over medium heat. Sauté the onion for 2-3 minutes, until translucent.
3
Add the Arborio rice and toast for 1-2 minutes, until the grains become slightly translucent.
4
If using white wine, pour it in and let it cook off, until almost completely evaporated.
5
Start adding the warm vegetable broth, one ladleful at a time. Stir continuously and wait for the rice to absorb the liquid before adding the next ladle.
6
After about 15 minutes, stir in the beetroot purée and continue cooking for another 5-7 minutes, until the rice is creamy but still al dente.
7
Once cooked, stir in the vegan butter and grated vegan Parmesan cheese. Season with salt, pepper, and a squeeze of lemon juice.
8
When serving, garnish with fresh chopped parsley and additional vegan Parmesan cheese, if desired.
