Recipes in the world of Flavilo

Vegan beetroot risotto served

Vegan Beetroot Risotto

Vegan Beetroot Risotto is a beautifully colored and nutritious dish that combines the classic Italian cuisine with the natural sweetness of fresh beets. This dish is not only visually appealing, but also impressive in flavor, and is perfectly suited for an elegant dinner or a light weekday meal.

Prep Time 15 min
Preparation 30 min
Total 45 min
320 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 300 g Arborio rice
⭕ 300 g Beetroot
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1 l Vegetable broth
⭕ 50 g Vegan butter
⭕ 2 tbsp Olive oil
⭕ 1 ág Fresh thyme
⭕ 1 tbsp Lemon juice
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 2 tbsp Fresh parsley

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    Preparation Steps

    1

    Peel and coarsely grate the beetroot. Finely chop the onion and garlic.

    2

    In a large skillet or pot, heat the olive oil over medium heat. Sauté the onion for 3-4 minutes, until translucent. Add the garlic and sauté for another minute until fragrant.

    3

    Add the grated beetroot and sauté for 5 minutes, allowing it to release its juices. Season with salt, pepper, and fresh thyme.

    4

    Add the Arborio rice and toast for 2 minutes, until slightly translucent.

    5

    Slowly add the warm vegetable broth, one ladle at a time, stirring constantly until the rice absorbs the liquid. Repeat this process until the rice is creamy and tender (approximately 20-25 minutes).

    6

    At the end of cooking, stir in the vegan butter and lemon juice to make the risotto extra creamy.

    7

    Before serving, garnish with fresh parsley and serve warm.