This vibrant purple beetroot risotto is as appealing to the tastebuds as it is to the eyes. The delicious earthy flavour pairs perfectly with light, refreshing dill for the ultimate healthy-yet-comforting combo.
Keeping the stock on a low heat in a separate pot helps the risotto cook more evenly because it keeps the temperature of the risotto nice and hot.
You can make this recipe soy-free by simply using a soy-free cheese.
Beetroot Risotto
Serves:4 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
300g (10.6oz) raw beetroot, peeled + sliced into wedges
200ml (6.7fl.oz) hot water
olive oil
salt + pepper
1 onion, peeled + diced
4 garlic cloves, peeled + minced
1 small handful of fresh dill, stalks + leaves chopped separately
1 small handful of fresh parsley, stalks + leaves chopped separately
300g (10.6oz) arborio rice
250ml (10.1fl.oz) vegan white wine
1 litre (33.8fl.oz) vegetable stock
150g (5.3oz) vegan feta, plus extra for topping
1 tbsp vegan butter
1/2 lemon, juice only
Instructions
Preheat the oven to 180°C fan / 356°F.
Toss the beetroot on a baking tray and drizzle with olive oil and season with salt and pepper. Roast for 35-45 minutes or until the beetroot is cooked. Then transfer it to a blender along with the hot water and blend until smooth like a puree.
Meanwhile, heat a drizzle of olive oil in a frying pan on a medium heat. Add the onion and fry for 6 minutes.
Then add the garlic, dill stalks, and parsley stalks and fry for 2 minutes.
Transfer the rice to the pan and cook for 1 minute to ‘toast’ the grains.
Turn up the heat to medium-high and pour in the wine. Cook for 3-4 minutes or until the wine has evaporated.
Meanwhile prepare the stock and transfer it to a pot on a low heat so it stays hot.
Add one ladle of vegetable oil stock to the pan, stir and leave to cook until the stock is absorbed then add another ladle. Repeat until all of the stock has been used up. This process should take about 15 minutes.
Then stir the beetroot puree into the risotto until combined. Leave to cook for a few minutes until all of the water has been absorbed, stirring occasionally, then top up with a little more water if the rice is still a little hard.
Remove the risotto from the heat, stir in the vegan butter and add the vegan white cheese by crumbling it between your fingers.
Next add the chopped dill and parsley leaves (save a little for serving later), lemon juice and generous pinches of salt and pepper. Stir to combine.
Cover the risotto with a lid for 2 minutes so it steams and becomes super creamy.
Serve between 4 plates and top with a little more vegan white cheese and herbs.
1 Comment
Hello ! Can we used cooked Betroot instead of root ? I suppose yes but i’m not sure that the result would be the same !
Thanks from France !