Soy-Free Beetroot Risotto

Elevate your weeknight dinner with this vibrant and creamy Soy-Free Beetroot Risotto, a show-stopping dish that combines the earthy sweetness of fresh beetroots with the luxurious texture of Arborio rice. This recipe is entirely soy-free and can easily be adapted for a vegetarian or vegan diet by omitting the optional Parmesan cheese. Perfectly seasoned with fresh thyme, a splash of white wine, and a bright squeeze of lemon juice, this risotto is as flavorful as it is visually stunning with its rich, jewel-toned hue. Ready in just over an hour, this wholesome meal is ideal for impressing guests or enjoying as a comforting, plant-based delight. With keywords like beetroot risotto recipe, soy-free dinner ideas, and creamy risotto, this dish is your next go-to culinary masterpiece!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1.5 cups Arborio rice
• 3 medium Fresh beetroots
• 5 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 large Onion
• 2 large Garlic cloves
• 0.5 cup White wine
• 0.5 cup Parmesan cheese (optional)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 teaspoon Fresh thyme
• 1 tablespoon Lemon juice

Directions

Step 1

Peel the beetroots and cut them into small cubes. Steam them until tender (about 15 minutes). Once cooked, let them cool slightly, then blend them into a smooth puree using a blender or food processor.

Step 2

In a large saucepan, heat the vegetable broth over medium-low heat and keep it warm.

Step 3

Finely chop the onion and mince the garlic cloves.

Step 4

In a large, heavy-bottomed saucepan or skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onions become translucent but not browned (about 5 minutes).

Step 5

Add the Arborio rice to the pan, stirring continuously for a couple of minutes until the rice is well-coated and slightly toasted.

Step 6

Pour in the white wine and cook until it is fully absorbed by the rice.

Step 7

Begin adding the warm vegetable broth a ladleful at a time, stirring frequently. Allow the liquid to be fully absorbed before adding more. This should take 20-25 minutes.

Step 8

Once the risotto is creamy and the rice is al dente, stir in the beetroot puree, season with salt, black pepper, and fresh thyme, and cook for another 2-3 minutes just until heated through.

Step 9

If using, stir in the Parmesan cheese until melted and creamy.

Step 10

Finish with a squeeze of lemon juice to brighten the flavors, and adjust seasoning if necessary.

Step 11

Serve immediately, garnished with additional thyme if desired.

Nutrition Facts

Serving size	(2213.3g)

Amount per serving	% Daily Value*
Calories	1872.0

Total Fat 69.8g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 6.2g
Cholesterol 106.8mg	0%
Sodium 5852.6mg	0%
Total Carbohydrate 213.6g	0%
Dietary Fiber 25.6g	0%
Total Sugars 45.4g
Protein 78.5g	0%

Vitamin D 25.6IU	0%
Calcium 1747.3mg	0%
Iron 10.4mg	0%
Potassium 3610.2mg	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: 35.0%

Protein: 17.5%

Carbs: 47.6%