This vibrant beet risotto is the ultimate date night dish when you want to cook something easy but impressive. Thanks to one secret ingredient, this risotto packs a protein punch without compromising on the flavor or creamy texture. Vegan and gluten-free.
This recipe uses pre-cooked beets for convenience, but feel free to roast or boil your own if you don't want to use canned!
More No Chop Recipes
If you tried this Vegan Beet Risotto or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Beet Risotto
This vibrant beet risotto is the ultimate date night dish when you want to cook something easy but impressive. Thanks to one secret ingredient, this risotto packs a protein punch without compromising on the flavor or creamy texture.
Print
Pin
Rate
Servings:
Ingredients
- 2 tablespoon butter, vegan if needed
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 ½ cup (300g) arbobio rice
- ½ cup dry white wine
- 4 ½ - 5 cups hot vegetable broth
- 300 g pre-cooked beets roasted or boiled
- 300 g silken tofu
- ½ cup nutritional yeast
- juice from ½ lemon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
- In a rimmed skillet or a Dutch oven, heat the olive oil and butter until they start to sizzle. Add the minced garlic and saute for 30 seconds, until fragrant.2 tablespoon butter, vegan if needed, 1 tablespoon olive oil, 4 garlic cloves, minced
- Add the arborio rice and toast for 1 minute, stirring often to prevent burning. Add the white wine to deglaze. Scrub any pieces off the bottom of the pot.1 ½ cup (300g) arbobio rice, ½ cup dry white wine
- Start adding the vegetable broth one ladle at a time. Cook until the rice absorbs the liquid, then add another ladle of broth. Keep doing this until you’re out of broth and the rice is al dente. It’s important to add the broth gradually so the rice releases starch and becomes creamy.4 ½ - 5 cups hot vegetable broth
- In the meantime, add the beets, silken tofu, nutritional yeast, lemon juice, salt, and black pepper to a blender. Blend until smooth. If needed, add a splash of water to make it easier to blend, but try to blend as little as possible.300 g pre-cooked beets, 300 g silken tofu, ½ cup nutritional yeast, juice from ½ lemon, ¼ teaspoon salt, ¼ teaspoon black pepper
- When the rice is al dente add the blended beet mixture and give it a good mix. Taste and season with additional salt and black pepper to taste. Serve!
Nutrition
Serving: 1serving | Calories: 496.2kcal | Carbohydrates: 72.9g | Protein: 16.5g | Fat: 13.7g | Saturated Fat: 4.8g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 5.1g | Cholesterol: 16.6mg | Sodium: 470.5mg | Potassium: 370mg | Fiber: 2.7g | Sugar: 7.3g | Vitamin C: 6.8mg | Calcium: 245.6mg | Iron: 3.8mg
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!
Leave a Reply