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Vegan Beet Risotto served
Creamy and colorful beet risotto with fresh herbs

Creamy Beet Risotto

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
Risotto isn't just a 'rice dish', it's a technique. Through continuous stirring and gradual addition of liquid, rice grains rub against each other, releasing starch to thicken the cooking liquid. Beets play a double role here: adding an earthy, sweet flavor and a stunning ruby-red color that creates dramatic effect on any table.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 440 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Heavy-bottomed pot or Dutch oven
  • Ladle
  • Wooden spoon for stirring
  • Rubber gloves for beets

Instructions

1 ✓

Put on rubber gloves, peel, then grate the beets. Finely chop the onion.

Tip: Beets stain everything, watch your clothes! The onion should be fine to melt into the sauce.
2 ✓

Sauté the onion in oil until translucent (do not brown!), then add crushed garlic.

Tip: The onion provides the sweet base.
3 ✓

Add grated beets and thyme, sauté for 5 minutes until slightly wilted.

Tip: This starts softening the beets.
4 ✓

Pour in the rice. Toast ('tostatura') for 2-3 minutes stirring constantly, until edges of grains are translucent but centers remain white.

Tip: This step 'seals' the grains so they don't turn to mush, maintaining a bite.
5 ✓

Start adding hot broth: one ladleful at a time. Stir until rice absorbs it, then add the next. Continue for about 18-20 minutes.

Tip: Don't leave it alone! Stirring releases the starch (amylopectin), making it creamy.
6 ✓

Taste! If rice is tender but still has a slight bite in the center, remove from heat. Stir in cold butter cubes and lemon juice. Cover for 2 minutes.

Tip: This is the 'mantecatura' step: cold fat creates an emulsion with the starchy sauce, adding extra creaminess.
7 ✓

Serve with fresh parsley and freshly ground pepper.

Tip: Serve immediately, risotto waits for no one!

Recipe FAQ

Why can't I use Jasmine rice?
Risotto requires high-starch, round-grain rice (Arborio, Carnaroli). Long-grain rices (Jasmine, Basmati) don't stick, won't become creamy, and will fall apart or stay dry.
Why do I need hot broth?
If you pour cold liquid onto hot rice, the 'shock' hardens the outer layer of the rice, causing it to cook unevenly.

Ingredients

  • 1 1/2 cups Arborio or Carnaroli Rice
  • 10 oz Raw Beets
  • 1 whole Onion
  • 2 cloves Garlic
  • 5 cups Hot Vegetable Broth
  • 4 tbsp Cold Vegan Butter (cubed)
  • 3 tbsp Olive Oil
  • 2 sprigs Fresh Thyme
  • 1 tbsp Lemon Juice
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Pepper
  • 1 bunch Fresh Parsley