Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Vegan Beetroot Risotto served
Nutritious and tasty vegan beetroot risotto

Creamy Beetroot Risotto

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Risotto is more than rice, it's a game of patience. Beets' earthy, deep sweetness meets Arborio rice starchy creaminess here. Beets not only flavor but lend dramatic ruby red color, making every plate a work of art. Secret is continuous stirring and slow addition of liquid.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Heavy-bottomed pot (for risotto)
  • Small pot (for broth)
  • Ladle
  • Wooden spoon

Instructions

1 ✓

Bring broth to boil in small pot and keep simmering during cooking.

Tip: If you add cold liquid to rice, you cool grains and stop cooking process, making rice mushy outside, hard inside.
2 ✓

Finely chop onion. Puree cooked beets (leave few small chunks for texture).

Tip: Pureed beet colors rice better and gives creamier base.
3 ✓

Heat oil in heavy pot and sauté onion until soft, don't brown.

Tip: Heavy bottom distributes heat so rice doesn't burn.
4 ✓

Add rice and toast 1-2 minutes until edges are translucent and they make clicking sound.

Tip: This is 'tostatura'. Heat seals rice pores so they don't mush but stay firm while releasing starch.
5 ✓

Pour in white wine and let alcohol evaporate completely on high heat.

Tip: Wine acidity balances rice starchiness and beet sweetness.
6 ✓

Start adding hot broth one ladle at a time. Add new ladle only when rice absorbed previous one. Stir constantly!

Tip: Stirring rubs grains together releasing starch – making risotto naturally creamy.
7 ✓

After approx 15 minutes stir in beet puree and crushed garlic. Continue cooking until rice is 'al dente' (bite-tender).

Tip: Beets don't need to cook from start as they might lose vibrant color.
8 ✓

Remove from heat. Stir in cold vegan butter, season with salt, pepper, and cover for 2 minutes.

Tip: This is 'mantecatura' phase: fat creates emulsion with remaining starchy liquid creating perfect wavy ('all'onda') texture.
9 ✓

Serve sprinkled with fresh parsley.

Tip: Green contrast on red risotto is visually appetizing too.

Recipe FAQ

Can I use regular long-grain rice?
Not recommended. Risotto rices (Arborio, Carnaroli) have high starch content, making dish creamy. Regular rice doesn't give this texture.
What makes it creamy vegan?
Mixture of starch and emulsion (oil/vegan butter) gives creaminess, which we beat in vigorously at end ('mantecatura').

Ingredients

  • 1 1/2 cups Arborio or Carnaroli Rice
  • 8 oz Cooked Beets (vacuum packed or roasted)
  • 1 whole Onion
  • 2 cloves Garlic
  • 4 cups Vegetable Broth
  • 1/2 cup Dry White Wine (optional but recommended)
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 bunch Fresh Parsley
  • 2 tbsp Cold Vegan Butter