Recipes in the world of Flavilo

Vegan Beetroot Risotto served

Vegan Beetroot Risotto

Vegan Beetroot Risotto is a truly special dish that combines the traditions of Italian cuisine with a modern, plant-based diet. The natural sweetness and vibrant color of the beetroot make it not only delicious but also visually appealing, enhancing any meal. The creaminess of Arborio rice and the rich flavor of vegetable broth guarantee that this dish is not only healthy but also mouthwatering. It is an ideal choice for a festive lunch or dinner that will impress all guests.

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

Servings: 4
⭕ 200 g Arborio rice
⭕ 150 g Cooked beetroot
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 750 ml Vegetable broth
⭕ 100 ml Dry white wine (optional)
⭕ 3 tbsp Olive oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black pepper
⭕ 1 packet Fresh parsley
⭕ 30 g Vegan Parmesan (optional)

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    Preparation Steps

    1

    Finely chop the onion and garlic. Dice the cooked beetroot.

    2

    In a large saucepan or Dutch oven, heat the olive oil over medium heat. Sauté the onion until translucent. Add the garlic and stir.

    3

    Add the Arborio rice and toast for 1-2 minutes, until the grains are heated through. If using, pour in the white wine and cook until the alcohol has evaporated.

    4

    Begin adding the vegetable broth one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding the next ladle. This process will take about 20 minutes.

    5

    When the rice is almost tender, stir in the diced beetroot. Combine well and cook for another 5 minutes, allowing the flavors to meld.

    6

    Season with salt and pepper to taste. If desired, stir in vegan Parmesan.

    7

    Garnish with fresh parsley before serving. Enjoy immediately while warm.