Soy-Free Beetroot Risotto
Brighten up your dinner table with this vibrant Soy-Free Beetroot Risotto, a stunning twist on a classic Italian dish. Packed with earthy flavors and eye-catching color, this recipe combines the bold sweetness of fresh beetroot with the creamy texture of Arborio rice. Perfect for special occasions or a weeknight treat, this risotto is made without any soy, making it ideal for those with dietary restrictions. A touch of white wine adds sophistication, while fresh thyme and a squeeze of lemon juice deliver a refreshing finish. Whether you top it with optional Parmesan for extra richness or keep it fully plant-based, this risotto is as delicious as it is dazzling. Enjoy a feast for the senses with this easy-to-follow recipe that’s ready in under an hour!
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Recipe Information
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
Instructions
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.
In a large saucepan, heat the vegetable broth over medium-low heat and keep it warm.
Finely chop the onion and mince the garlic cloves.
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).
Add the Arborio rice to the pan, stirring continuously for a couple of minutes until the rice is well-coated and slightly toasted.
Pour in the white wine and cook until it is fully absorbed by the rice.
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.
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.
If using, stir in the Parmesan cheese until melted and creamy.
Finish with a squeeze of lemon juice to brighten the flavors, and adjust seasoning if necessary.
Serve immediately, garnished with additional thyme if desired.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 5853 mg | 254% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 45.4 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1747 mg | 134% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3610 mg | 77% | |
*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.
