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beetroot risotto in a brown bowl with spoons on a tea towel next to it.
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5 from 3 votes

Vegan Beetroot Risotto

This beetroot risotto is a flavourful comfort food dinner that is perfect for a cosy night in. Beetroot is combined with herbs, vegetable broth and arborio rice for a vegan and gluten free recipe. Pair with a fresh salad for a lovely easy meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: American, British, Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 servings
Calories: 206kcal
Author: Claire

Ingredients

  • 1 tablespoon olive oil
  • ¼ white onion finely diced
  • 1 garlic clove minced or finely diced
  • 1 teaspoon dried thyme
  • ¾ cup arborio rice
  • 2 small beetroot cooked or pre-prepared
  • 2 cups vegetable stock
  • pinch salt
  • pinch black pepper optional
  • small handful parsley chopped

Instructions

  • Fry onion, garlic and dried thyme in olive oil for 4-5 minutes, until softened.
  • Add the rice to the pan, and stir well so it is coated in the onion mixture. Gradually add the stock, ladle by ladle, stirring continuously. Add another ladle of stock once the previous ladle has been absorbed by the rice.
  • Blend the beetroot in a food processor.
  • When the rice has been cooked, which usually takes 20-25 minutes, stir through the beetroot and season with salt and pepper, if using.
  • Divide between your plates, and garnish with fresh parsley.

Notes

  • Use a rice suitable for risotto such as arborio or carnaroli rice.
  • Stir frequently, if not continuously when making the risotto. This is how the rice absorbs the liquid and becomes creamy in texture.
  • Add the stock ladle by ladle, adding another once the liquid has been absorbed by the rice.
  • Add more garlic or herbs to taste preference.
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

 

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
All ingredients in this beetroot risotto score 0 on the SIGHI list, with the exception of:
  • vegetable stock, which will vary depending upon ingredients.
  • garlic, which scores 1.
  • black pepper, which scores 2.

Nutrition

Calories: 206kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1000mg | Potassium: 292mg | Fiber: 3g | Sugar: 8g | Vitamin A: 545IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg