Vegan Beetroot Risotto

Serves: 4
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes

Ingredients:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup arborio rice
2 medium beets, peeled and grated (or 1 cup pre-cooked beetroot)
4 cups vegetable broth (warm)
1/2 cup dry white wine (optional)
Salt and pepper, to taste
2 tablespoons nutritional yeast (optional, for a cheesy flavor)
2 tablespoons vegan butter (optional, for added creaminess)
1 tablespoon fresh lemon juice (optional, for brightness)
Fresh parsley or dill, for garnish
Vegan Parmesan cheese (optional), for serving

Instructions:

1. Prepare the Broth:

In a saucepan, keep the vegetable broth warm over low heat. This will help the rice cook evenly as you add it to the risotto.

2. Sauté the Vegetables:

In a large skillet or wide saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
Add the minced garlic and cook for another 1 minute, until fragrant.

3. Cook the Rice:

Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast in the oil and absorb the flavors. This step is essential for a creamy risotto texture.

4. Add the Wine (Optional):

If using white wine, add it to the rice and cook, stirring constantly, until the wine is mostly absorbed by the rice.

5. Incorporate the Beets:

Add the grated beets to the rice and stir to combine. The beets will give the risotto a beautiful vibrant color and earthy flavor.

6. Add the Broth:

Begin adding the warm vegetable broth, one ladleful at a time, to the rice mixture. Stir frequently, and allow each addition of broth to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes. You may not need all of the broth, so taste the rice as it cooks.

7. Finish the Risotto:

Once the rice is cooked to your desired consistency (it should be creamy and al dente), stir in the nutritional yeast (if using), vegan butter, and lemon juice. Season with salt and pepper to taste.

8. Serve:

Serve the beetroot risotto hot, garnished with fresh parsley or dill and a sprinkle of vegan Parmesan, if desired.

Tips:

Creamier Texture: For an extra creamy risotto, you can blend a small portion of the cooked beets with a bit of the broth before adding it to the rice. This will make the risotto even more velvety.
Add Protein: If you’d like to make the dish more filling, consider adding some vegan protein like sautéed tofu, tempeh, or chickpeas.
Roasted Beets: For a deeper flavor, you can roast the beets instead of boiling or grating them. Simply roast them wrapped in foil at 400°F (200°C) for 45-60 minutes, then peel and grate.

This Vegan Beetroot Risotto is a comforting, creamy dish with a pop of color and rich flavor. The combination of earthy beets, creamy rice, and subtle hints of lemon and nutritional yeast makes it a perfect cozy meal for any occasion. Serve it as a main or alongside your favorite roasted vegetables or salad!