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+ servings

Roasted Beetroot Risotto

Beetroot Risotto in a black bowl
A deliciously earthy and creamy risotto, guaranteed to convert the most ardent beetroot hater!
Freya
5 from 43 votes
Prep 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 4 Beetroot - roasted (wrapped in foil, unpeeled and baked for 30 minutes at about 200c)
  • 4 Tomatoes - large, halved, depipped and roasted at the same time as the beetroot.
  • 40 g Vegan Butter
  • 1 tablespoon Olive oil
  • 200 g Arborio Rice
  • 1 Onion - peeled, finely chopped
  • 2 Garlic - cloves, peeled, finely chopped
  • 1 Celery - stem, finely chopped
  • 1 tablespoon Balsamic Vinegar
  • litre Vegetable stock - hot
  • Salt and Pepper to taste
  • Lemon Juice
  • 50 g Natural Yogurt - plant based

Instructions

  • Remove the roasted beetroot and tomato from the oven. Remove the skins from both and chop roughly. Leave to one side.
  • I roasted mine in my air fryer (Ninja) at 200c, for 25-30 mins on the Roast setting.
  • In a sauté pan, gently heat the olive oil and half the butter.
  • Soften the onion, celery and garlic in the oil until fragrant. Do not allow to brown.
  • Toss in the risotto rice and coat well in the onion/butter mixture.
  • Turn the heat up and pour over the balsamic vinegar.
  • Once the rice has absorbed the wine/vinegar, stir in the chopped beetroot and tomatoes.
  • Pour over the stock, a ladle at a time, not putting more stock in until the last ladleful has been absorbed.
  • When the rice is starting to get creamy you can start to add a little more.
  • Contrary to popular belief, you don't have to watch over the rice like a new-born child, it won't stick or do anything extraordinarily horrible. It basically cooks itself. You just nourish it with the stock.
  • Once it has reached the texture you like, stir in the rest of the butter and the plain yogurt. Also sprinkle over a good pinch of salt. The beetroot is very sweet and benefits greatly from sea salt.
  • Cover and leave for five minutes.
  • Taste the risotto, add a squeeze of lemon and taste again.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Roasted Beetroot Risotto
Amount per Serving
Calories
370
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
2
mg
1
%
Sodium
 
1641
mg
71
%
Potassium
 
695
mg
20
%
Carbohydrates
 
62
g
21
%
Fiber
 
6
g
25
%
Sugar
 
14
g
16
%
Protein
 
7
g
14
%
Vitamin A
 
2285
IU
46
%
Vitamin C
 
24
mg
29
%
Calcium
 
56
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.