Vegan Beetroot Risotto
Add a vibrant pop of color to your dinner table with this Vegan Beetroot Risotto, a creamy, plant-based twist on a classic Italian favorite. Packed with earthy grated beetroot, the dish boasts a luscious pink hue that's as delightful to the eyes as it is to the palate. Arborio rice is lovingly simmered in vegetable broth and white wine, creating a rich and velvety texture, while nutritional yeast adds a savory depth without any dairy. Fresh dill, zesty lemon juice, and tender baby spinach bring a hint of brightness, perfectly balancing the risotto's hearty flavors. Quick to prepare in under an hour, this elegant yet wholesome recipe is perfect for weeknight meals or impressing guests. Whether you're a beet lover or simply craving a comforting vegan dinner, this recipe will satisfy both your taste buds and your appetite.
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Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped shallot
- 3 cloves, minced garlic
- 1.5 cups arborio rice
- 0.5 cups white wine
- 4 cups vegetable broth
- 2 medium, peeled and grated cooked beetroot
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons, chopped fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
Directions
Step 1
Heat the olive oil in a large saucepan over medium heat.
Step 2
Add the shallot and garlic, and sauté for about 3 minutes until soft and translucent.
Step 3
Stir in the arborio rice, and cook for 2-3 minutes, stirring frequently, until the rice is well coated and slightly toasted.
Step 4
Pour in the white wine, and stir continuously until it is mostly absorbed by the rice.
Step 5
Reduce the heat to medium-low and begin adding the vegetable broth, one ladleful at a time, allowing the liquid to absorb before adding more. Stir frequently.
Step 6
After about 10 minutes, stir in the grated beetroot, and continue to add broth gradually, cooking and stirring until the rice is tender and creamy, about 20-25 minutes in total.
Step 7
Once the risotto is creamy and the rice is cooked, stir in the nutritional yeast, lemon juice, fresh dill, salt, and pepper.
Step 8
Mix in the baby spinach until wilted.
Step 9
Taste and adjust seasoning if necessary, then serve hot.
Nutrition Facts
| Serving size | 1717.3 grams (1717.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1298 |
| Total Fat 37.60g | 48% |
| Saturated Fat 6.30g | 32% |
| Polyunsaturated Fat 5.50g | |
| Cholesterol 0mg | 0% |
| Sodium 4806mg | 209% |
| Total Carbohydrate 183.00g | 67% |
| Dietary Fiber 22.20g | 79% |
| Total Sugars 31.30g | |
| Protein 39.00g | 78% |
| Vitamin D 0IU | 0% |
| Calcium 300mg | 23% |
| Iron 11mg | 62% |
| Potassium 2897mg | 62% |
Source of Calories