Dairy-Free Beetroot Risotto
Elevate your dinner table with this vibrant and creamy Dairy-Free Beetroot Risotto, a stunning plant-based twist on classic comfort food. Featuring naturally sweet, earthy beetroot blended into a luscious puree, this risotto promises bold flavor and striking color without the need for dairy. Arborio rice is cooked to perfection with aromatic shallots, garlic, and a splash of dry white wine, layered with herbaceous notes of fresh thyme and bright lemon juice. The addition of nutritional yeast delivers a deliciously savory, cheesy undertone, while the garnish of fresh parsley adds freshness and a pop of green. Ideal for vegans or those seeking a healthier risotto alternative, this dish is hearty, flavorful, and sure to impress at any gathering. Perfect for a cozy night in or an elegant presentation for guests!
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Recipe Information
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
Instructions
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.
In a medium saucepan, heat the vegetable stock over low heat. Keep it warm but not boiling.
Finely chop the shallots and mince the garlic cloves.
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.
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.
Pour in the dry white wine and stir until it is almost completely absorbed by the rice.
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.
Once the rice is nearly cooked, stir in the beetroot puree, lemon juice, thyme, salt, and black pepper. Mix well to combine.
Continue cooking and stirring for another 5 minutes, allowing the flavors to meld and the risotto to reach a creamy consistency.
Remove the risotto from heat and stir in the nutritional yeast to add a cheesy flavor.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 41.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3550 mg | 76% | |
*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.
