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Creamy beet risotto topped with fresh parsley and vegan parmesan.
Simple and nourishing vegan risotto recipe with beets.

Creamy Beet Risotto with Parmesan

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This dish is the art of patience. Risotto cannot be rushed; it demands liquid ladle by ladle, rewarding you with a creamy texture no amount of cream can mimic. The beet adds not only flavor but a dramatic, crimson color, making this dish a guaranteed showstopper. The 'mantecatura'—beating in the cold butter and cheese at the end—is the crowning glory.
🕒 Prep Time 15 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Blender for beet puree
  • Wide, heavy-bottomed pot or deep skillet
  • Ladle
  • Wooden spoon

Allergen Information

⚠️ Milk (butter, cheese) - omit for vegan
⚠️ Sulfites (wine)

Instructions

1 ✓

Boil beets until tender (30-40 mins), peel, then blend into a smooth puree using a little broth. Keep the remaining broth hot in a separate pot.

Tip: Pureeing the beets ensures every grain of risotto is coated in color and flavor.
2 ✓

Finely chop the onion. Heat oil in your risotto pot and sweat the onion until soft but not browned.

Tip: The onion texture should disappear in the final dish, so chop finely and soften slowly.
3 ✓

Add the rice and toast for 1-2 minutes until the edges are translucent but the center remains white ('pearl-like').

Tip: Toasting seals the surface of the rice grains so they don't turn to mush, keeping them 'al dente'.
4 ✓

Deglaze with wine and stir until the alcohol smell evaporates. Then, begin adding the hot broth one ladle at a time.

Tip: The acidity of the wine balances the flavors and helps dissolve rice starch.
5 ✓

Only add more liquid when the previous ladle has been absorbed. Stir constantly! After about 15 minutes, stir in the beet puree.

Tip: Constant stirring rubs the grains together, releasing surface starch: this makes the risotto creamy, not cream!
6 ✓

When the rice is tender but still has a slight bite (about 18-20 mins total), remove from heat. Stir in cold butter, cheese, and lemon juice. Let sit covered for 2 minutes.

Tip: Whipping in cold fat (emulsification) gives the final velvety sheen and creaminess.

Recipe FAQ

Why must the broth be hot?
If you add cold liquid to the rice, the temperature drops, cooking stops, and the rice gets soggy instead of creamy.
Can I use regular rice?
No. Risotto rice (Arborio, Carnaroli) has high starch content essential for the creamy texture.

Ingredients

  • 1.25 cups Arborio rice
  • 9 oz beets
  • 4 cups vegetable broth (hot)
  • 1 medium red onion
  • 2 cloves garlic
  • 1/2 cup dry white wine
  • 2 tbsp olive oil
  • 2 tbsp butter (or vegan butter)
  • 1/2 cup grated Parmesan (or vegan alternative)
  • 1 tsp salt
  • 1 bunch parsley
  • 1 tsp lemon juice