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–+ servings
Beet Risotto

Creamy Beet Risotto: A Colorful Vegan Comfort Dish

This vibrant Beet Risotto combines creamy Arborio rice with roasted beets for a stunning and delicious vegan dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 4 medium Beets Fresh roasted preferred, but pre-cooked works too.
  • 1 cup Arborio Rice Do not substitute with regular rice.
  • 4 cups Vegetable Broth Choose low-sodium options.
  • 1 medium Onion Shallots can be used for a milder taste.
  • 2 cloves Garlic Fresh garlic for best results.
  • ½ cup Dry White Wine Substitute with extra broth if avoiding alcohol.
  • ¼ cup Parmesan Cheese Optional; substitute with nutritional yeast for vegan.
  • 2 tablespoons Olive Oil Can replace with your favorite cooking oil.
  • 1 tablespoon Unsalted Butter Use vegan butter for a plant-based option.
  • to taste Salt
  • to taste Black Pepper
For Garnish
  • Fresh Parsley or Microgreens Optional but recommended.

Equipment

  • Oven
  • large saucepan
  • Baking Sheet
  • Blender
  • Wooden spoon

Method
 

Cooking Steps
  1. Preheat oven to 400°F (200°C). Wrap fresh beets in foil and roast for 40-45 minutes until tender. Blend with ¼ cup broth until smooth.
  2. In a large saucepan, heat olive oil and butter over medium heat. Sauté chopped onion for 5-7 minutes until translucent. Add minced garlic and cook for another 1-2 minutes.
  3. Add Arborio rice and stir for 2-3 minutes until slightly translucent at the edges.
  4. Pour in dry white wine and scrape the bottom of the pan. Stir until mostly evaporated, about 2 minutes.
  5. Gradually add warm vegetable broth, about 1 cup at a time, stirring frequently. Cook for 18-20 minutes until creamy and rice is al dente.
  6. Stir in the blended beet mixture and cook for an additional 2-3 minutes.
  7. Add Parmesan cheese if desired, season with salt and black pepper, and let sit for a minute before serving.
  8. Spoon risotto into bowls and garnish with fresh parsley or microgreens.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 57gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 300mgPotassium: 640mgFiber: 6gSugar: 5gVitamin A: 95IUVitamin C: 10mgCalcium: 85mgIron: 3mg

Notes

Allow the risotto to cool before storing, and add broth when reheating to maintain creaminess.

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