Dairy-Free Beetroot Risotto

Indulge in the vibrant, creamy goodness of Dairy-Free Beetroot Risotto, a plant-based twist on the classic Italian comfort dish. This visually stunning recipe features the earthy sweetness of fresh beetroot, paired with the rich, nutty flavor of nutritional yeast for a dairy-free "cheesy" finish. Arborio rice is simmered to perfection with dry white wine and warm vegetable stock, creating a luxuriously silky texture without the need for butter or cream. Accented with fresh thyme, zesty lemon juice, and aromatic garlic, this risotto is as flavorful as it is healthy. Perfect as a colorful main course or an elegant side dish, it’s finished with a sprinkle of fresh parsley for a touch of brightness. Whether you’re vegan or simply exploring dairy-free options, this beetroot risotto is sure to become a weeknight favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium Fresh beetroot
• 2 tablespoons Olive oil
• 2 small Shallots
• 2 cloves Garlic
• 1 cup Arborio rice
• 4 cups Vegetable stock
• 0.5 cup Dry white wine
• 2 tablespoons Lemon juice
• 1 teaspoon Fresh thyme
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 tablespoons Nutritional yeast
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

Peel and dice the beetroot into small cubes. Steam or boil the beetroot until tender, about 15 minutes, then blend into a smooth puree. Set aside.

Step 2

In a medium saucepan, heat the vegetable stock over low heat. Keep it warm but not boiling.

Step 3

Finely chop the shallots and mince the garlic cloves.

Step 4

In a large pan, heat the olive oil over medium heat. Add the shallots and garlic, cooking until the shallots are translucent, about 3 minutes.

Step 5

Add the Arborio rice to the pan and stir for 2 minutes to toast the rice lightly, ensuring it is well-coated with the oil.

Step 6

Pour in the dry white wine and stir until it is almost completely absorbed by the rice.

Step 7

Begin adding the warm vegetable stock, one ladle at a time, stirring continuously. Allow the liquid to be absorbed by the rice before adding the next ladle. Continue this process until the rice is creamy and al dente. This should take about 20-25 minutes.

Step 8

Once the rice is nearly cooked, stir in the beetroot puree, lemon juice, thyme, salt, and black pepper. Mix well to combine.

Step 9

Continue cooking and stirring for another 5 minutes, allowing the flavors to meld and the risotto to reach a creamy consistency.

Step 10

Remove the risotto from heat and stir in the nutritional yeast to add a cheesy flavor.

Step 11

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1716.1g)

Amount per serving	% Daily Value*
Calories	1219.3

Total Fat 37.7g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 3693.8mg	0%
Total Carbohydrate 167.6g	0%
Dietary Fiber 26.4g	0%
Total Sugars 41.5g
Protein 38.0g	0%

Vitamin D 0IU	0%
Calcium 289.0mg	0%
Iron 11.1mg	0%
Potassium 3549.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 13.1%

Carbs: 57.7%