This vegan beetroot risotto is a feast for both the eyes and the palate, combining the earthy sweetness of beetroot with the freshness of dill and parsley. It’s a perfect balance of healthy and comforting, ideal for those looking to add more color and nutrients to their plant-based meals.
Ingredients:
- 300g raw beetroot, peeled and sliced
- 1 onion, diced
- 4 garlic cloves, minced
- Fresh dill and parsley
- 300g arborio rice
- 250ml vegan white wine
- 1 litre vegetable stock
- 150g vegan feta
- 1 tbsp vegan butter
- 1/2 lemon, juiced
- Olive oil, salt, and pepper
Method:
- Roast beetroot with olive oil, salt, and pepper at 180°C for 35-45 minutes.
- Blend roasted beetroot with hot water to make a puree.
- Sauté onion, garlic, and herb stalks in olive oil.
- Add rice and toast for 1 minute.
- Pour in wine and cook until evaporated.
- Gradually add hot vegetable stock, stirring until absorbed.
- Stir in beetroot puree and cook until rice is tender.
- Remove from heat and add vegan butter, feta, herbs, and lemon juice.
- Cover and let steam for 2 minutes.
- Serve topped with extra vegan feta and herbs.
Don’t hesitate to try this vibrant vegan beetroot risotto! It’s a perfect way to impress your dinner guests or treat yourself to a comforting meal. The rich, creamy texture and stunning purple color will make you fall in love with plant-based cooking all over again. Plus, it’s packed with nutrients and flavor that will leave you feeling satisfied and nourished.