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Beetroot risotto, creamy texture, served with fresh parsley and vegan parmesan.
Simple and nutritious vegan risotto recipe with beetroot.

Beetroot Risotto

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This dish is the art of patience. Risotto cannot be rushed: it demands liquid ladle by ladle, repaying you with a creamy texture that no cream can imitate. The beetroot lends the rice not just flavour, but a dramatic, crimson colour, guaranteeing this dish will be the jewel of the table. The 'mantecatura', stirring in 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 the beetroot puree
  • Wide, heavy-bottomed saucepan or deep frying pan
  • Ladle
  • Wooden spoon

Allergen Information

⚠️ Dairy (butter, cheese) - none if vegan option used
⚠️ Sulphites (wine)

Instructions

1 ✓

Boil the beetroot until tender (approx. 30-40 mins), peel, then blend into a completely smooth puree with a little stock. Keep the stock hot in a separate saucepan.

Tip: Pureeing the beetroot ensures every grain of risotto is coated in colour and flavour.
2 ✓

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

Tip: The texture of the onion needs to disappear in the finished dish, hence fine chopping and slow softening.
3 ✓

Add the rice and toast for 1-2 minutes until the edges of the grains become translucent while the centre remains white ('pearly').

Tip: Toasting seals the surface of the rice grains so they don't cook into a mush but retain their bite (al dente).
4 ✓

Pour in the wine and stir until the alcohol smell evaporates. Then begin adding the hot stock one ladleful at a time.

Tip: The acidity of the wine dissolves the rice starch and balances the flavours.
5 ✓

Only add another ladle of liquid once the previous one has been absorbed. Stir continuously! After about 15 minutes, stir in the beetroot puree as well.

Tip: Continuous stirring rubs the grains against each other, releasing surface starch: this is what makes risotto creamy, not cream!
6 ✓

When the rice is soft but still has a little bite (approx. 18-20 minutes total), remove from the heat. Stir in the cold butter, cheese, and lemon juice. Let stand for 2 minutes under a lid.

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

Recipe FAQ

Why must the stock be hot?
If you pour cold liquid onto the rice, the temperature drops, cooking stops, and the rice becomes soggy instead of creamy.
Can I use regular rice?
No. The high starch content of risotto rice (Arborio, Carnaroli) is essential for the creamy texture.

Ingredients

  • 250 g Arborio rice (risotto rice)
  • 250 g beetroot
  • 1 l vegetable stock (hot)
  • 1 piece red onion
  • 2 cloves garlic
  • 100 ml dry white wine
  • 2 tbsp olive oil
  • 30 g butter (or plant-based butter)
  • 50 g grated parmesan (or vegan alternative)
  • 1 tsp salt
  • 1 bunch parsley
  • 1 tsp lemon juice