Indulge in a Vibrant Twist: Creamy Beetroot Risotto Recipe

Today’s Plant-Based Creation: Creamy Beetroot Risotto

As the weather starts to cool down and the holiday season approaches, I find myself craving comforting dishes that are both hearty and colorful. Today, I’m excited to share my recipe for Creamy Beetroot Risotto, a unique plant-based twist on a classic Italian favorite that is sure to delight your taste buds.

For this recipe, you will need the following ingredients:

• 3 medium beetroot (about 300g), peeled and diced
• 1 cup (200g) arborio rice
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 4 cups (1 liter) vegetable broth
• 1 can (400ml) coconut milk
• 2 tablespoons nutritional yeast
• Juice and zest of 1 lemon
• 1 tablespoon fresh thyme leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

In terms of kitchen tools, you will need:

• chef’s knife
• cutting board
• large saucepan
• wooden spoon
• grater

Start by heating the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic, and sauté until fragrant. Next, add the diced beetroot and arborio rice, stirring constantly for a few minutes until the rice is lightly toasted.

Gradually add the vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more. This process will take about 20-25 minutes, and the rice should be creamy and tender.

Once the risotto reaches the desired consistency, stir in the coconut milk, nutritional yeast, lemon juice and zest, fresh thyme leaves, and season with salt and pepper to taste. Cook for an additional 5 minutes to allow the flavors to meld together.

To serve, ladle the creamy beetroot risotto into bowls and garnish with additional thyme leaves and a sprinkle of nutritional yeast for extra flavor. This dish is best enjoyed hot, straight from the stove.

This Creamy Beetroot Risotto recipe serves 4 and each serving weighs approximately 350g. One serving is around 350 calories.

A clever tip for this recipe is to roast the beetroot before adding it to the risotto for a deeper, earthier flavor. Simply toss the diced beetroot in olive oil and roast in the oven at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized.

I hope you enjoy making and savoring this Creamy Beetroot Risotto as much as I do. Feel free to experiment with different herbs or add in some sautéed mushrooms for an extra umami kick. Bon appétit!