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  • Kathi

Vegan beet risotto

Today we put some color on the plate! This beet risotto not only has an amazing look, but also tastes incomparable earthy-sweet-creamy, simply indescribable :)

Vegan beet risotto

Beet: Either you love it or you hate it. For me personally, the colorful root is my absolute favorite every year again when it comes to the cold season. Whether as an oven vegetable, as a carpaccio or as a salad - beet simply works every time! In this dish, it joins creamy risotto rice and aromatic rosemary. Risotto is a real slow food, so you should bring enough time and patience for this dish, because unlike conventional rice dishes, here the rice is not simply boiled with liquid until everything is absorbed, but the liquid is added to the rice spoon by spoon.

On the beet ready go!

For 4 servings you need:

  • 5 cloves of beet, fresh

  • 200g risotto rice or milk rice

  • 300 ml white wine, vegan

  • 2 shallots

  • 3 sprigs rosemary

  • approx. 700ml vegetable broth

  • 100g vegan parmesan or yeast flakes to taste

  • salt, pepper to taste

  • 2 tbsp. oil


  1. Peel the beet and cut it into fine cubes.

  2. Peel the shallots and dice them finely as well.

  3. Wash and peel the rosemary and finely chop the needles.

  4. Heat the oil in a pot and sauté the shallots for about 3 minutes on medium heat until translucent.

  5. Add the rice and fry it for another 5 minutes until it becomes slightly translucent.

  6. Now add the beet. Stir well and let it fry for a few more minutes.

  7. Deglaze the rice, shallots and beet with the white wine and let everything simmer on high heat with the lid open until the liquid is absorbed.

  8. Turn the heat back to medium and add the first ladle of broth.

  9. Wait, stirring occasionally, until the rice has absorbed the liquid and only then add the next ladle.

  10. Continue in this way until the broth is empty or the rice is soft and the risotto has reached a nice creamy consistency. You may also need to use more broth.

  11. Finally, add the rosemary and vegan parmesan or yeast flakes and season the risotto with salt and pepper.


Did you like this risotto? Maybe this coconut zucchini risotto is also something for you ;)

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