Beetroot Risotto

Beetroot Risotto Recipe

By Beferox


1 red onion cubed

1 yellow onion cubed

2 tbsp. vegan butter

3 cloves of garlic minced

2 cups risotto rice mine's from ilbuonriso

250 ml dry white wine

1 bay leaf

1 tsp. paprika

250 g cooked beetroot cubed

ca. 1 liter vegetable stock

Salt and pepper to taste

Optional: dill nutritional yeast or vegan cheese


1Heat 2 tbsp. vegan butter or margarine in a pot over medium heat

2Add red and yellow onion and cook until translucent. Add garlic and cook for another 1-2 minutes

3Add rice and cook for another 2 minutes while stirring constantly, then add white wine, bay leaf, paprika and ca. 200 ml vegetable stock

4Stir well and let cook on medium-low heat

5Add beetroot after ca. 10 minutes of cooking

6Continue adding vegetable stock about every 4-5 minutes until the rice is done and the liquids are absorbed

7Season with salt and pepper, dill and optional nutritional yeast or vegan cheese


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