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Vegan beetroot risotto served
Deep red risotto served with a drizzle of oil

Vegan Beetroot Risotto

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Risotto is not just rice, but a game of patience. The earthy, deep sweetness of beetroot meets the starchy creaminess of Arborio rice here. In this dish, beetroot not only flavours but also lends a dramatic, ruby red colour, making every plate a little work of art. The secret lies in 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 stock)
  • Ladle
  • Wooden spoon

Allergen Information

⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Bring the stock to a boil in a small pot and keep simmering during cooking.

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

Finely chop the red onion. Blend the cooked beetroot into a purée (you can leave a few smaller pieces for texture).

Tip: Puréed beetroot colours the rice better and gives a creamier base.
3 ✓

Heat the oil in a heavy-bottomed pot and sweat the onion until soft, but don't brown.

Tip: The heavy bottom distributes heat so the rice doesn't burn.
4 ✓

Pour in the rice and toast for 1-2 minutes until grain edges become translucent and they make a clicking sound.

Tip: This is called 'tostatura'. Heat seals the rice pores so they don't cook to mush but stay firm whilst releasing starch.
5 ✓

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

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

Start adding hot stock a ladle at a time. Only add fresh liquid when the rice has absorbed the previous amount. Stir constantly!

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

After about 15 minutes, stir in the beetroot purée and crushed garlic. Continue cooking until the rice is 'al dente' (biteable).

Tip: Beetroot doesn't need cooking from the start as it might lose its vibrant colour.
8 ✓

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

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

Sprinkle with fresh parsley before serving.

Tip: The green contrast on red risotto is visually appetising too.

Recipe FAQ

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

Ingredients

  • 300 g Arborio or Carnaroli rice
  • 250 g Cooked beetroot (vacuum packed or roasted)
  • 1 pc Red onion
  • 2 cloves Garlic
  • 1 l Vegetable stock
  • 100 ml Dry white wine (optional but recommended)
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 1 bunch Fresh parsley
  • 30 g Cold vegan butter or margarine