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Home » Recipes » Creamy Beetroot Risotto (Vegan & Gluten-Free)

Creamy Beetroot Risotto (Vegan & Gluten-Free)

Jan 26, 2021 by The Pesky Vegan | 6 Comments

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This vegan beetroot risotto is a vibrant, colourful, and dairy-free twist on the classic Italian dish. By simmering the beetroot with herbs, you'll make sure it's cooked through while creating a flavourful stock to add to the rice.

Vegan Beetroot Risotto with Cream and Parsley

I keep it fairly simple with the veg in this recipe, but you could add finely chopped carrot and celery to create a more flavourful base. By adding fresh lemon zest towards the end, you'll bring the whole thing to life.

For more vegan risotto ideas, see these recipes for lemony smoked tofu risotto and butternut squash risotto.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

How to cook beetroot

Beetroot is a versatile vegetable that can be cooked in many ways, including boiling, roasting, and steaming. While roasting offers the sweetest and most condensed flavour, in this recipe I boil them to get that deep red colour into the stock (and therefore into each grain of risotto rice).

Beetroot Risotto in Bowl with Fork

You can also eat beetroot raw – usually grated into lighter dishes such as salads and slaws.

Can you eat beetroot skin?

Beetroot skin is perfectly edible when cooked – just scrub the fresh beets thoroughly beforehand. You can also peel them if you want, but this isn't necessary if they're cleaned well enough.

Fresh Beetroot with Skin On

Using pre-cooked beetroot

While I’d recommend following the recipe steps with fresh or raw beetroot, you could also use the pre-cooked stuff. The amount of juice included in the pack you buy will likely determine the colour of the final risotto.  

Simply add any juices to the stock pot and chop the pre-cooked beetroot into cubes. You can then add these to the risotto at any time during cooking.  

Note: I’d avoid using pickled beetroot as this will have a strong vinegar taste.

How to make vegan beetroot risotto

Vegan Beetroot Risotto Ingredients

To prepare the beets, give them a good scrub under running water to remove any dirt. Remove the ends and chop into small cubes (approx. 1 cm).

In a large pan, bring the stock to a gentle simmer. Add the cubed beetroot, dried sage, and bay leaves, and simmer for 15 minutes. The stock should turn a deep red colour.

After the beetroot has been cooking for approx. 10 minutes, start with the next steps.

Beetroot and Herb Stock in Pan

Heat the oil in a large frying pan and add the chopped onion. Soften for 3-4 minutes, before adding the chopped garlic, seasoning with salt and pepper, and cooking for a couple of minutes.

Turn up the heat, add the risotto rice, and stir constantly for a minute or so to avoid it catching on the bottom. Add the white wine and lemon juice, then stir well for a minute and then reduce the heat.

Start to add ladles of the beetroot stock and beetroot cubes to the rice, stirring regularly. As the rice absorbs the liquid, continue to add more ladles of stock to maintain a 'sloppy' consistency.

The heat should be fairly low throughout, so that the rice is bubbling gently but not boiling. Continue to stir to help the rice release its starch.

Red Beetroot Risotto Cooking

Carry on with this process for around 15 minutes, before adding the nutritional yeast and lemon zest and cooking for another 5 minutes.

After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. It may take longer than 20 minutes depending on how hot your stock is and how much you're cooking.

Once the rice is creamy and cooked through, adjust the seasoning, add any remaining beetroot cubes, and then turn off the heat.

Optional step

Once the risotto is off the heat, I like to stir in a generous spoonful of plant-based butter and then cover with a lid. I find that this gives a nice gloss to the final risotto. After a couple of minutes, remove the lid and stir well.

Serving suggestions for vegan beetroot risotto

  • Chopped fresh parsley
  • Homemade cashew cream
  • A drizzle of extra-virgin olive oil
  • 4-ingredient vegan parmesan
  • Toasted seeds or nuts
Dairy-Free Beetroot Risotto Close-Up

Recipe FAQ

Can I make this with pre-cooked (or store-bought) beetroot?

If using pre-cooked or pre-packaged beetroot, simply add any juices to the stock pot and chop the beetroot into cubes to add to the risotto during cooking.

Which rice is best for risotto?

Popular varieties include arborio and carnaroli – just be sure to use a risotto rice and not something like long grain or basmati.

Is this risotto gluten-free?

This recipe is 100% gluten-free provided you use a vegan stock that is certified or labelled as such.

Variations and tips

  • Quantity: If increasing the ingredient amounts, be aware that the rice may take slightly longer to cook.
  • Dried sage: If you don't have sage, another woody herb such as thyme would also work.
  • Pan: If possible, you should use a wide, high-sided pan or skillet to cook risotto. It’s not a deal-breaker, but it does help the liquid to evaporate more evenly (and so the rice will cook more evenly).

How to store vegan risotto

Risotto is best when freshly cooked. It'll go slightly gluey and mushy in the fridge, however this still tastes great when reheated or turned into arancini (breaded risotto balls) or risotto fritters.

Refrigerate: Store this beetroot risotto in the fridge for up to three days. Reheat in the microwave or in a pan with some additional water, but don’t expect it to be as good as when you first cooked it.

Freeze: I wouldn't recommend storing cooked risotto in the freezer. The rice will become grainy and lose its texture, so it’s best to keep it in the fridge instead and use it up within a few days.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

  • Vegan Pea & Mint Risotto
  • Smoked Tofu Risotto with Lemon & Basil
  • Vegan Butternut Squash Risotto
  • Creamy Vegan Risotto with Mixed Veg
  • Vegan Cheesy Pasta Sauce
  • Creamy Vegan Mushroom and Leek Tagliatelle
  • Vegan Pasta Puttanesca
  • Ultimate Vegan & Gluten-Free Lasagne

You can also check out my full list of vegan main meals.

Beetroot Risotto in Bowl with Fork

Creamy Beetroot Risotto (Vegan & Gluten-Free)

The Pesky Vegan
This vegan beetroot risotto is a delicious, vibrant, colourful, and dairy-free twist on the classic Italian rice dish.
5 from 2 votes
Rate this Recipe Print Recipe
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Risotto
Cuisine Gluten-free, Vegan
Servings 4
Calories 415 kcal

Ingredients
 

  • 14 oz (400 g) fresh beetroot (approx. 3 medium / 5 small)
  • 8 cups (2 litres) vegan stock
  • 1 teaspoon dried sage (or thyme)
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1½ cups (300 g) risotto rice
  • ⅓ cup (100 ml) white wine (ideally vegan, optional)
  • 1 lemon, zest and juice (remember to grate before juicing)
  • 4 tablespoons nutritional yeast
  • Salt and pepper, to taste
  • 2 tablespoons plant-based butter (optional)
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Instructions
 

  • To prepare the beets, give them a good scrub under running water to remove any dirt. You can peel them if you want, but this isn't necessary if they're cleaned well enough. Remove the ends and chop into small cubes (approx. 1 cm).
  • In a large pan, bring the stock to a gentle simmer. Add the cubed beetroot, dried sage, and bay leaves, and simmer for 15 minutes or until the beets have started to soften. The stock should turn a deep red colour. Meanwhile, you can prepare the other ingredients.
  • After the beetroot has been cooking for approx. 10 minutes, start with the next steps. Heat the oil in a large frying pan on medium heat. Add the chopped onion and soften for 3-4 minutes, before adding the chopped garlic. Season with salt and pepper, stir well, and cook for a couple of minutes.
  • At this point, turn up the heat and keep stirring the ingredients. Add the risotto rice and stir constantly for a minute or so to avoid it catching on the bottom. After a minute on high heat, add the white wine and lemon juice (but not the zest). If not using wine, replace this with ½ cup (100 ml) of stock. The liquid will bubble vigorously at first, before calming down. Stir well for a minute and then reduce the heat.
  • Start to add ladles of the beetroot stock and beetroot cubes to the rice, stirring regularly. As the rice absorbs the liquid, continue to add more ladles of stock to maintain a 'sloppy' consistency. The heat should be fairly low throughout, so that the rice is bubbling gently but not boiling. Continue to stir to help the rice release its starch.
  • Carry on with this process for around 15 minutes, before adding the nutritional yeast and lemon zest. Stir well and cook for another 5 minutes, adding as much stock or extra water as you need to the pan.
  • After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. Each grain should be cooked through but still hold its shape. It may take longer than 20 minutes depending on how hot your stock is and how much you're cooking. Once the rice is creamy and cooked through, adjust the seasoning, add any remaining beetroot cubes, and then turn off the heat.
  • Optional step: At this point, I like to stir in a generous spoonful of plant-based butter and then cover with a lid. I find that this gives a nice gloss to the final risotto. After a couple of minutes, remove the lid and stir well.
  • Serve with a drizzle of homemade cashew cream and chopped fresh parsley, or extra-virgin olive oil and homemade vegan parmesan.
Rate this recipe 👇

Notes

Quantity: If increasing the ingredient amounts, be aware that the rice may take slightly longer to cook.
Pre-cooked beetroot: If using pre-cooked or pre-packaged beetroot, simply add any juices to the stock pot and chop the beetroot into cubes to add during cooking.
Rice: Be sure to use a risotto rice and not something like long grain or basmati. Popular varieties include arborio and carnaroli.
Dried sage: If you don't have sage, another woody herb such as thyme would also work.
Add more veg: If you want to take this recipe up a notch, add finely chopped carrot (1 medium) and celery (2 sticks) when frying the onion. This trio of veg is what the Italians call a 'soffritto' and it adds more depth to the base.
Texture: After the rice has been cooking for a total of 20 minutes, it should be 'al dente'. Each grain should be cooked through but still hold its shape. If you need to cook it for longer, just be careful not to let it go too mushy. 
Pan: If possible, you should use a wide, high-sided pan or skillet to cook risotto. It’s not a deal-breaker, but it does help the liquid to evaporate more evenly (and so the rice will cook more evenly).
Extra zing: The lemon juice and zest will do a good job of replacing the zing you get from dairy parmesan, but if you want a little extra then try adding a splash of cider vinegar. Start with a couple of teaspoons and then add more to suit your taste.
Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such.
Storage: Store this risotto in the fridge for up to three days. It is not recommended to freeze cooked risotto. 
If you liked this recipe, you might also enjoy:
    • Vegan Pea & Mint Risotto
    • Smoked Tofu Risotto with Lemon & Basil
    • Vegan Butternut Squash Risotto
    • Creamy Vegan Risotto with Mixed Veg
    • Vegan Cheesy Pasta Sauce
    • Creamy Vegan Mushroom and Leek Tagliatelle
    • Vegan Pasta Puttanesca
    • Ultimate Vegan & Gluten-Free Lasagne
     
    * The nutrition info below is for one serving, based on a total of four servings (this doesn't include the optional plant-based butter).

    Nutrition

    Calories: 415kcalCarbohydrates: 79gProtein: 11gFat: 5gSaturated Fat: 1gSodium: 375mgPotassium: 640mgFiber: 8gSugar: 9gVitamin A: 45IUVitamin C: 22mgCalcium: 40mgIron: 5mg
    Nutrition Facts
    Creamy Beetroot Risotto (Vegan & Gluten-Free)
    Amount Per Serving
    Calories 415 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 375mg16%
    Potassium 640mg18%
    Carbohydrates 79g26%
    Fiber 8g33%
    Sugar 9g10%
    Protein 11g22%
    Vitamin A 45IU1%
    Vitamin C 22mg27%
    Calcium 40mg4%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword beetroot recipe, vegan dinner, vegan risotto
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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    Reader Interactions

    Comments

    1. Aly

      January 26, 2021 at 4:59 pm

      I LOVE THIS and I cant wait to make it. Thank you for posting such wonderful foods and for putting so much work into figuring out the nutritional values. You are AWESOME!

      Reply
      • The Pesky Vegan

        January 26, 2021 at 7:22 pm

        Thanks! The nutritional values are worked out automatically using a third-party calculator - so there may be the odd discrepancy from time to time - but glad you find it useful!

        Reply
    2. Craig Campbell

      January 29, 2021 at 11:05 pm

      5 stars
      Great recipe. Real depth of flavour and the lemon zest adds a great burst of freshness. I was worried it would just taste of beetroot but the beetroot taste wasn't at all over powering.

      Reply
      • The Pesky Vegan

        January 30, 2021 at 8:55 pm

        Glad you enjoyed - cheers for the review!

        Reply
      • Jayne Langwade

        February 02, 2021 at 8:38 pm

        5 stars
        I made this beetroot risotto today it was delicious. Easy to follow recipe. The lemon juice and zest gave it a great flavour. I highly recommend this recipe.

        Reply
        • The Pesky Vegan

          February 02, 2021 at 8:40 pm

          Thanks very much for the review Jayne, great to hear it went down well!

          Reply

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    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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