Vegan Beetroot Risotto is a delightful and nutritious recipe that is ideal for anyone searching for a satisfying supper. Fresh beetroot, balsamic vinegar, and Arborio rice give this Italian-inspired dish a pleasant and flavorful taste. The remarkable feature of this dish is its bright color. This Vegan Beetroot Risotto is the center of attraction for any meal because of the beetroot’s gorgeous and delectable deep pink color. Serve this tasty Vegan Beetroot Risotto at a dinner party or peaceful evening meal. It is a nutrient-dense dish that contains 4 grams of dietary fiber, 5 grams of protein, and 9 grams of total fat. This recipe is plant-based and gluten-free. Let’s try this recipe with the following cooking directions (listed below).
EQUIPMENT:
- Oven
- Baking tray
- A sharp knife
- One cooking brush
- Skillet
- Nonstick pot
- One spoon
- Serving plate
INGREDIENTS:
Roasted Beets:
- 3 medium-sized beetroot
- Olive oil 1 tablespoon
- Salt 1/4 tsp
For Risotto:
- Vegetable broth 5 cups
- Vegan butter or olive oil 2 tbsps
- Small and chop shallot 1
- Crushed garlic cloves 3
- Arborio rice 1 1/2 cups
- Vegan Dry white wine 1/2 cup
- Finely chopped fresh thyme 1 tsp
- Balsamic vinegar 1 tbsp
- Chopped black pepper, to taste
- Salt 1/4 tsp, or according to taste
- Daiya Vegan Mozzarella cheese 3/4 cup
INSTRUCTIONS:
Roast the beets:
- Warm the empty oven to 375 degrees F temperature.
- Next, cover the surface of a baking tray with baking paper sheet.
- Rinse the beetroot with normal water and pat dry with kitchen tissue paper.
- Peel off its outer layer, then trim its head (stem portion) and bottom (root portion).
- After that, cut the beetroots into tiny cube sizes with a knife.
- Shift them to the parchment paper-lined baking tray.
- With the cooking brush, lightly brush the beetroots with olive oil and season with salt.
- Toss until they are evenly coated.
- For twenty to thirty minutes, roast in the oven. Put aside after cooking.
Making of risotto:
- Gently warm the vegetable broth in a skillet until it is steaming.
- Next, drizzle olive oil into another pot and warm it for 1 to 2 minutes.
- Add shallot to this pot and simmer it for three to five minutes.
- Now, mix chopped garlic and saute it for an extra one to two minutes.
- Add Arborio rice and cook it for two to four minutes.
- Next, pour chopped thyme and white wine. Mix constantly until the liquid is fully absorbed and the mixture is dry.
- Then, add half a cup of hot vegetable broth and cook until it’s evaporated.
- Next, add the vegetable broth gradually while stirring constantly until the rice is soft and the stock has been absorbed.
- Simmer it for twenty to thirty minutes until the rice is slightly chewable.
- Next, add balsamic vinegar and roasted beets. Mix it with a spoon.
- Sprinkle over an extra amount of black pepper and salt, as per requirement.
- The tasty Beetroot Risotto is ready.
- Serve it on a plate and top it with chopped parsley, Daiya Vegan Mozzarella cheese, and leftover roasted beets.
SERVING SUGGESTIONS:
- Enjoy the tasty risotto with steamed vegetables or fresh Caesar salad.
- Serve it with garlic bread, crackers, or toasted bread.
- Pair this dish with vibrant roasted vegetable skewers, including diced-size zucchini, colorful bell peppers, and cube-shaped small-size tomatoes (cherry tomatoes).
- For more flavor, serve the risotto with grilled Portobello mushrooms and vegan pesto sauce.
- Accompany it with black bean and roasted sweet potato tacos for a satisfying and tasty dinner.
TIPS:
Select the right type of rice: Vialone Nano or Carnaroli are also good options, but Arborio rice is the classic choice for risotto.
Good-quality vegetable broth:
- Select whether homemade or store-bought broth for a flavorful risotto.
Avoid overcooking:
- The rice should be chewy and soft, so avoid overcooking it.
Gradually add the broth:
- To achieve the perfect texture, constantly add vegetable broth.
Constantly cook:
- Regularly stir the mixture of rice and vegetable broth to prevent them from adhering to the bottom of the pan.
Cheese:
- We used only Daiya brand vegan cheese.
STORAGE INFORMATION:
FRIDGE:
- Store the leftover risotto dish in an airtight plastic container and refrigerate it for 2 to 4 days.
FREEZER:
- You can freeze this dish for twenty to forty days. But the flavor will alter.
REHEATING:
- Rewarm the chilled dish in a microwave oven until it’s completely warmed.
FAQs:
Can we use store-bought canned beetroots?
- Fresh beetroot will provide a more pleasant color and flavor, but canned beetroot will also work.
How can I keep the risotto from becoming very pink from the beetroot?
- A small amount of roasted beetroot should be used at first, and more can be added as necessary to get the right pink color.
NUTRITIONAL INFORMATION/SERVING AMOUNT:
Per Serving Size one
Total Quantity 6 servings
Total Calories 342 kcal
Carbohydrates 56 g
Dietary Fiber 4 g
Protein 5 g
Sugar 8 g
Total Fat 9 g
Sodium 850 mg
