When it comes to vegan or vegetarian meals, one of the advantages is how simple they can be in comparison to traditional meat-based alternatives - simple in the ingredients used, effort required, ease of repurposing as leftovers, and also in the washing up produced! My favourite vegan meals are one-pots full of flavour and fresh veggies - this beetroot risotto is just that! This beetroot, harvested from my garden, provides the risotto with a rich, sweet flavour as well as a punchy colour. Whether you are a well-versed vegan, trying out Veganuary, or just looking for a new option when not ordering from ecoeats, this delicious, healthy risotto is for you! The recipe is extremely versatile, so feel free to add in any veggies that you have.
- 500g fresh beetroot
- Olive oil (or rosemary infused oil)
- 1 onion, diced
- 2 garlic cloves, smashed
- 2 carrots, chopped into half rounds (and/or any other vegetables you have!)
- 250g risotto rice
- 150ml white wine
- 700ml vegetable stock
- Handful of chopped dill
- 4 tbsp vegan cream cheese (optional)
- Vegan cheese (optional)
- Heat oven to 180C/fan 160C/gas 4. Peel and trim the beetroot into small cubes. Place in a baking tin with 1 tbsp olive oil, season, then cook for approximately 35 minutes, or until the beetroot is soft.
- Heat 3 tbsp oil in a large pan and add the onion, carrots, dill, and garlic. Cook for 5 minutes until soft.
- Add the rice and stir well until covered with oil.
- Pour in the wine and stir until most of the liquid has evaporated, about 5 minutes.
- Now pour over the stock and place on a medium heat. Stir well for approximately half an hour, until the stock has been absorbed and the rice is soft.
- Remove the beetroots from the oven. Blitz ¼ of them in a food processor to make a purée, and chop the remaining beetroot into small pieces.
- Stir the puree and beetroot pieces into the risotto until well combined. If you are using vegan cream cheese, stir this in now too for a creamier taste.
- Serve with grated vegan cheese on top if you wish. Toasted pumpkin seeds also make a delicious, nutritious topping! Enjoy!