This creamy beet risotto is vegan and naturally gluten free! It's a comforting, easy dinner, perfect for Valentine's day or a date night at home.
- 1 1/2 cup diced beet (2-3 medium beets)
- 2 tsp olive oil
- 4 cups vegetable broth
- 3 tbsp vegan butter
- 1 medium yellow onion, diced (1 1/2 cups)
- 1 tbsp minced garlic
- 1 1/2 cups dry arborio rice
- 3/4 tsp fine kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup dry white wine
- ⅔ cup grated parmesan (we used vegan)
- 3 tbsp freshly chopped dill
- 2 tbsp fresh oregano, finely chopped
- Preheat oven to 375˚F.
- Wash, peel and dice beets. Toss in 2 tsp olive oil and a pinch of salt and pepper. Transfer to a sheet pan and roast for 20-22 minutes, until tender.
- Transfer roasted beets to a blender with 4 cups of vegetable broth. Blend until smooth. Transfer to a saucepan and heat over medium. Once simmering, reduce to low and keep heated while cooking the risotto.
- Heat butter in a large pot over medium and add onion. Sauté for 5-7 minutes, until softened and translucent. Add garlic and continue cooking for a few minutes.
- Add rice, salt and pepper. Stir well and let the rice toast for a minute. Add wine and stir well. Once wine is mostly absorbed, add a ladleful of heated beet broth. Reduce heat to low.
- Once the broth has been mostly absorbed, add another ladleful of broth. Continue this process until rice is al dente and broth has been completely absorbed. Stir frequently to prevent rice sticking to bottom of pot.
- Once you've used all of the broth, stir in dill, oregano and cheese. Cook for a few more minutes, then remove from heat. Season with more salt and pepper to taste. Serve warm with more fresh herbs and vegan parmesan.
White wine: a dry white wine is best in risotto, like Sauvignon Blanc or Pinot Grigio.
Arborio rice: rice is the main ingredient in any risotto, and you can't just use any variety. Arborio is typically easiest to find in the US, but you can also use carnaroli or vialone nano rice.
Do not rinse risotto rice before using. Rinsing removes the starch, which is essential for the super creamy consistency.
Don't use cold broth. It's essential to keep the broth warm (just below a simmer) while cooking the risotto. If it's too cold, it will take too long to absorb into the rice.
Storage: Risotto is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 5 days. To reheat, add to a pan over medium-low heat and add an additional ¼ cup of vegetable broth per cup of risotto. Stir well and gently heat until warmed through.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Serving Size:
- Calories: 294
- Sugar: 6.8 g
- Sodium: 1103.5 mg
- Fat: 14.6 g
- Carbohydrates: 34 g
- Fiber: 2.9 g
- Protein: 8.6 g
Keywords: vegan beet risotto