This vegan beetroot risotto is perfect for a comforting dinner that’s ready in just 25 minutes. The rich savoury flavours and slight crunch of walnuts will keep you coming back for seconds. Not only is it yummy, but this recipe is also easy and beginner-friendly. Gluten-free and oil-free. 

Vegan beetroot risotto gluten-free

I don’t want to jinx anything, but it feels like spring is finally here. Mornings and evenings are light, flowers are blooming, temperatures are inching up. Next month is my birthday month. This transition from winter to the warmer seasons always makes me feel motivated to get creative and try new types of recipes. So I have to admit that until I got into developing this recipe, I never actually had a homemade risotto before. I know, shocking, especially for a food blogger. But the thing is that now I’m 110% convinced that this is a new item among my favourite dishes.

Vegan risotto on a white plate

So I present to you this vibrant vegan beetroot risotto, that tastes as good as it looks! If you haven’t done so yet, this will definitely make you jump abroad the risotto train.

Vegan beetroot risotto

I don’t know why, but risotto always seemed like an intimidating dish to me. Perhaps it was the preparation technique, or the fact that the traditional version usually uses a lot of butter and cheese. Although, rest assured. This recipe is not only entirely dairy-free, but also super easy. Even if you’re a complete beginner in the kitchen.

Risotto with peas and walnuts

At the same time, it certainly doesn’t lack any creaminess or that delightful umami flavour that we all look for in risotto. The beetroot doesn’t only add the vibrant pink colour, but additional depth and a slight hint of sweetness. That’s balanced out by the saltiness of the veggie broth. As for the rice itself, it retains a little bit of bite to create a chewy texture. We’re also adding a little bit of green peas and finishing off with a sprinkle of pecans for extra crunch.

Pink risotto on a white plate

However, you can also add any other veggies of your choice. Think zucchini, mushrooms, peppers, etc. Risotto is such a versatile dish and therefore great for cleaning out the fridge!

The wonders of beetroot

As well as a variety of health benefits, beetroot is a gift in the culinary world. I have to admit, eating it by itself it not my favourite thing. However, it’s one of those ingredients, like tahini, that works in a whole range of both sweet and savoury recipes. Take, for example, borscht, which is my childhood favourite soup. It also works in salads, slaws, and wholesome, earthy dishes like this risotto. But recently, I’ve been venturing out more and even adding it to sweet recipes such as brownies, smoothies and a variety of other desserts (which I will be sure to share on here once I’ve perfected them)!

Beetroot risotto with walnuts and peas

Reasons to love this risotto

It’s…

  • Comforting and cosy
  • Savoury, with plenty of umami flavours
  • Packed full of vegetables
  • Oil-free
  • Gluten-free
  • Easy and beginner-friendly
  • Great for meal-prep
  • Great for sharing too
  • Ready in no time

Closeup of vegan risotto dish with peas and walnuts

How to make vegan beetroot risotto

  • Add the beetroot into a microwave-proof bowl with the water. Microwave on 80% power for around 10 minutes, until cooked through.
  • Meanwhile, start preparing the risotto. Add the garlic, onion, and ground ginger to a non-stick saucepan with around 1 tbsp of the vegetable broth. Sauté for around 2 minutes, until fragrant.
  • Add the risotto rice and sauté for around a minute, until coated in the spices.
  • Start pouring in the vegetable broth, around 1/2 a cup at a time on a low heat. Stir frequently until all the broth is absorbed before pouring in more.
  • Once you finish adding all the broth, stir in the walnuts, coconut milk and green peas.

Using an immersion blender, blender, or food processor, blend the beetroot together with the water and add to the risotto at the last minute. Season to taste with salt and pepper, then serve immediately with more walnuts and coriander.

Vegan beetroot risotto gluten-free

Other vegan dinner recipes

Let me know in the comments: what do you love the most about spring and summer? If you give this vegan beetroot risotto a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Vegan beetroot risotto gluten-free

Get the Recipe: Vegan Beetroot Risotto (Gluten-free)

This vegan beetroot risotto is perfect for a comforting dinner that's ready in just 25 minutes. The rich savoury flavours and slight crunch of walnuts will keep you coming back for seconds. Not only is it yummy, but this recipe is also easy and beginner-friendly. Gluten-free and oil-free. 

Ingredients

  • 3.5 oz beetroot, peeled
  • 4.5 cups water
  • 2 cloves garlic
  • 1 medium onion, chopped
  • 1 tsp ground ginger
  • 1 cup risotto rice
  • 2 cups vegetable broth
  • 4 tbsp walnuts, chopped
  • 2 tbsp coconut milk, optional (helps make it more creamy)
  • 1/4 cup green peas
  • salt and pepper, to taste
  • coriander, to serve

Instructions 

  • Add the beetroot into a microwave-proof bowl with 1/2 cups of the water. Microwave on 80% power for around 10 minutes, until cooked through. 
  • Meanwhile, start preparing the risotto. Add the garlic, onion, and ground ginger to a non-stick saucepan with around 1 tbsp of the vegetable broth. Sauté for around 2 minutes, until fragrant. 
  • Add the risotto rice and sauté for around a minute, until coated in the spices. 
  • Start pouring in the vegetable broth, around 1/2 a cup at a time on a low heat. Stir frequently until all the broth is absorbed before pouring in more. 
  • Once you finish adding all the broth, stir in the walnuts, coconut milk and green peas. 
  • Using an immersion blender, blender, or food processor, blend the beetroot together with the water and add to the risotto at the last minute. Season to taste with salt and pepper, then serve immediately with more walnuts and coriander. 
Calories: 595kcal, Carbohydrates: 99g, Protein: 12g, Fat: 17g, Saturated Fat: 4g, Sodium: 1014mg, Potassium: 482mg, Fiber: 7g, Sugar: 9g, Vitamin A: 640IU, Vitamin C: 14.7mg, Calcium: 63mg, Iron: 6.3mg

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