This vegan beetroot risotto is perfect for a comforting dinner that's ready in just 25 minutes. The rich savoury flavours and slight crunch of walnuts will keep you coming back for seconds. Not only is it yummy, but this recipe is also easy and beginner-friendly. Gluten-free.
I don’t want to jinx anything, but it feels like spring is finally here. Mornings and evenings are light, flowers are blooming, temperatures are inching up. Next month is my birthday month. This transition from winter to the warmer seasons always makes me feel motivated to get creative and try new types of recipes.
I've been making a lot of risotto, and it's one of the first dishes I learned how to cook when I first went vegan and decided to expand my culinary horizons. Safe to say, it never disappoints - from butternut squash risotto to a simple risotto with mushrooms, it's so versatile and delicious.
In this post, I present to you this vibrant vegan beetroot risotto, that tastes as good as it looks! If you haven’t done so yet, this will definitely make you jump abroad the risotto train.
Vegan beetroot risotto
Risotto seems like a very intimidating dish to many people. Perhaps it was the preparation technique, or the fact that the traditional version usually uses a lot of butter and cheese, and therefore seemingly hard to veganise. Although, rest assured. This recipe is not only entirely dairy-free, but also super easy. Even if you’re a complete beginner in the kitchen.
At the same time, it certainly doesn’t lack any creaminess or that delightful umami flavour that we all look for in risotto. The beetroot doesn’t only add the vibrant pink colour, but additional depth and a slight hint of sweetness. That’s balanced out by the saltiness of the veggie broth. As for the rice itself, it retains a little bit of bite to create a chewy texture. We’re also adding a little bit of green peas and finishing off with a sprinkle of pecans for extra crunch.
However, you can also add any other veggies of your choice. Think zucchini, mushrooms, peppers, etc. Risotto is such a versatile dish and therefore great for cleaning out the fridge!
The wonders of beetroot
As well as a variety of health benefits, beetroot is a gift in the culinary world. I have to admit, eating it by itself it not my favourite thing. However, it's one of those ingredients, like tahini, that works in a whole range of both sweet and savoury recipes.
Take, for example, borscht, which is my childhood favourite soup. It also works in salads, slaws, and wholesome, earthy dishes like this risotto. But recently, I've been venturing out more and even adding it to sweet recipes such as brownies, smoothies and a variety of other desserts!
Reasons to love this dairy-free risotto
It's...
- Comforting and cosy
- Savoury, with plenty of umami flavours
- Packed full of vegetables
- Can be made oil-free
- Gluten-free
- Easy and beginner-friendly
- Great for meal-prep
- Great for sharing, too
- Ready in under 30 minutes
How to make vegan beetroot risotto
- Add the beetroot into a microwave-proof bowl with the water. Microwave on 80% power for around 10 minutes, until cooked through.
- Meanwhile, start preparing the risotto. Add the garlic, onion, and ground ginger to a non-stick saucepan with around 1 tbsp of the vegetable broth or oil. Sauté for around 2 minutes, until fragrant.
- Add the risotto rice and sauté for around a minute, until coated in the spices.
- Start pouring in the vegetable broth, around ½ a cup at a time on a low heat. Stir frequently until all the broth is absorbed before pouring in more.
- Once you finish adding all the broth, stir in the walnuts, coconut milk and green peas.
- Using an immersion blender, blender, or food processor, blend the beetroot together with the water and add to the risotto at the last minute. Season to taste with salt and pepper, then serve immediately with more walnuts and coriander.
Instructions for storage
You can keep this risotto in the fridge in an airtight container for up to 3 days. Reheat on the stove, adding more vegetable stock or coconut milk. I would not recommend freezing the risotto, as it ruins the texture.
Other vegan dinner recipes you'll love
- Easy potato curry is comforting and bursting with flavor.
- Try pelmeni with mushrooms and spinach for something creative.
- My sweet and sour chickpeas and green beans are ready in under 15 minutes.
- Vegan chili with butter beans is cozy and made with simple ingredients.
- Try vegan fettuccine Alfredo if you love pasta!
If you give this vegan beetroot risotto a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below!
Recipe
Equipment
- Microwave
- Saucepan
- Immersion blender
Ingredients
- 3.5 oz beetroot peeled
- 4.5 cups water
- 2 cloves garlic
- 1 medium onion chopped
- 1 tsp ground ginger
- 1 cup risotto rice
- 2 cups vegetable broth
- 4 tbsp walnuts chopped
- 2 tbsp coconut milk optional (helps make it more creamy)
- ¼ cup green peas
- salt and pepper to taste
- coriander to serve
Instructions
- Add the beetroot into a microwave-proof bowl with ½ cups of the water. Microwave on 80% power for around 10 minutes, until cooked through.
- Meanwhile, start preparing the risotto. Add the garlic, onion, and ground ginger to a non-stick saucepan with around 1 tbsp of the vegetable broth. Sauté for around 2 minutes, until fragrant.
- Add the risotto rice and sauté for around a minute, until coated in the spices.
- Start pouring in the vegetable broth, around ½ a cup at a time on a low heat. Stir frequently until all the broth is absorbed before pouring in more.
- Once you finish adding all the broth, stir in the walnuts, coconut milk and green peas.
- Using an immersion blender, blender, or food processor, blend the beetroot together with the water and add to the risotto at the last minute. Season to taste with salt and pepper, then serve immediately with more walnuts and coriander.
Notes
Nutrition
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