Description
Bloody Beet Risotto brings deep crimson color and earthy richness to my dinner table whenever friends gather. Creamy arborio rice mingles with roasted beets, creating a stunning side dish that feels both elegant and comforting.
Ingredients
Scale
Primary Ingredients:
- 1 cup (200 g) arborio rice
- 3 small (250 g) cooked beetroots
- 4 cups (960 ml) vegetable broth
Supporting Ingredients:
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon nutritional yeast
Seasoning and Garnish:
- Salt
- Black pepper
- Fresh herbs (parsley or thyme)
Instructions
- Heat 4 cups (960 ml) vegetable broth in a small pot over low heat, keeping it warm and ready for gradual addition to the risotto.
- Warm 2 tablespoons olive oil in a large saucepan at medium heat (375°F/190°C). Sauté 1 finely diced medium onion for 4-5 minutes until translucent and soft.
- Add 2 minced garlic cloves and cook for 15-20 seconds until fragrant, stirring continuously to prevent burning.
- Pour 1 cup (200 g) arborio rice into the pan, stirring constantly for 2-3 minutes to toast the grains and develop a nutty flavor.
- Drizzle 1 tablespoon balsamic vinegar over the rice, stirring until the liquid is completely absorbed.
- Fold 3 small chopped cooked beetroots (250 g) into the rice, watching the mixture transform into a deep crimson color.
- Ladle warm vegetable broth ½ cup at a time, stirring gently after each addition and allowing the liquid to be fully absorbed before adding more.
- Continue adding broth and stirring for 18-20 minutes, maintaining medium heat until the rice reaches a creamy, al dente consistency.
- Season with salt and black pepper to taste. Stir in 1 tablespoon nutritional yeast for an optional cheesy undertone.
- Transfer the risotto to serving plates and garnish with fresh chopped parsley or thyme.
Notes
- Check the beetroot’s doneness by making sure it’s tender but not mushy when adding to the risotto.
- Stirring constantly helps release the rice’s starches, creating that signature creamy risotto texture without dairy.
- For a smoother color, use roasted beets and blend them into the broth before starting the risotto.
- Nutritional yeast adds a cheesy flavor that makes this dish feel more indulgent while keeping it completely vegan.
- Prep Time: 1 hour 8 minutes
- Cook Time: 18-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 288 kcal
- Sugar: 6 g
- Sodium: 370 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg