Creamy Beetroot Risotto (Vegan & Gluten-Free)
This vegan beetroot risotto is a delicious, vibrant, colourful, and dairy-free twist on the classic Italian rice dish.
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)
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.📸 Recipe steps >📖 Table of contents >
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
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.
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