Creamy Beetroot Risotto (Vegan & Gluten-Free)

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.

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.

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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).

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.

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

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.

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.

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

• Chopped fresh parsley
• Homemade cashew cream
• A drizzle of extra-virgin olive oil
• 4-ingredient vegan parmesan
• Toasted seeds or nuts

Recipe FAQ

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 beetroot 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.

Full recipe