Vegan Beetroot Risotto
Posted by Harley Reeves
Nutritional Yeast, Canned Beets, Salt And Pepper, Olive Oil, Arborio Rice, Onion, Vegetable Broth
Perfect for Vegans, a Plant-Based Ingredient Jerky Packed with Protein and Flavor
Perfect for Vegans, a Plant-Based Ingredient Jerky Packed with Protein and Flavor
Vegan Beetroot Risotto Recipe
This vegan beetroot risotto is a tasty and colorful take on a traditional Italian dish. The grated beetroot provides a sweet and earthy flavor, while the nutritional yeast adds a cheesy umami flavor. This risotto is ideal for a romantic night in or a dinner party.
Ingredients
- 1/2 cup nutritional yeast
- 2 cups water
- 2 cups beetroot, peeled and grated
- 1/2 cup dry white wine
- Season with salt and pepper to taste
- 1 tbsp olive oil
- 1 cup arborio rice
- 1/2 onion, diced
- 2 cups vegetable broth
Time Needed
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Instructions
- Heat the vegetable broth and water in a medium-sized pot over medium heat until simmering.
- Sauté the onion in olive oil in a separate large pot until translucent.
- Stir in the Arborio rice until it is evenly coated with the oil.
- Pour in the white wine and stir until it is completely absorbed.
- Pour a ladle of the simmering vegetable broth over the rice and stir constantly until the liquid is absorbed.
- Repeat, adding one ladleful of broth at a time and stirring constantly, until the rice is tender and creamy.
- Cook until the grated beetroot and nutritional yeast are heated through and the risotto is a vibrant pink color.
- Season to taste with salt and pepper and serve hot.
Vegan Accessories
The Complete Plant-Based Cookbook
Hellmann's Vegan Dressing Cream Spread Alternative To Mayo
Vegg - Vegan Egg Yolk Substitute
Vegan Recipes
Vegan Tofu and Knotted Seaweed Recipe
Vegan Butternut Squash Quinoa with Pomegranate Recipe
