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 easy to make 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
Equipment
- Microwave
- Saucepan
- Immersion blender
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.
Notes
This beetroot risotto can be kept in the fridge for up to 3 days in an airtight container. Reheat on the stove, adding extra coconut milk or vegetable stock.
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