Vegan Beetroot Risotto

I never thought I was a risotto person until this year and my dad’s recipe brought back those delicious food memories. I have not eaten so much risotto in a long time, and I’m not getting sick of it, because there are so many options!! I am secretly a bit of a gooey cheese lover when it comes to risotto, a main issue with vegan food. But let me say this, this risotto is so creamy and gooey, you’d never guess there was no cheese in it!! I can only say I am in love (and secretly very proud 😀 ). If you’re struggling with the no cheese thing, or you’re looking for a great recipe for a vegan friend/family member, please give this a try! You will not regret it, I promise 🙂


Serves: 2 people
Preparation/cooking time: 1 1/2 hours

Ingredients:

  • 2 big beetroots, peeled and diced
  • 1/4 cup coconut cream
  • 1/2 onion, finely sliced/diced
  • (Olive) oil
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 3/4 cup arborio rice
  • 1 (vegan) stock cube
  • 6 medium sized asparaguses, chopped up (optional)
  • A handful of nuts (I used almonds and cashews)
  • Basil to garnish
  • Salt & pepper to taste

Instructions:

  1. Place your beetroot in a pan, cover with boiling water, add salt and simmer on low to medium heat until tender (about 40 minutes, maybe longer depending how big your pieces are).
  2. When the beetroot is tender drain the liquid into a measuring bowl (DON’T through away), allow the cooked beetroot to stand.
  3. Add the stock cube to the beetroot draining liquid and make it up to 4 cups.
  4. When the beetroot has cooked, in a separate pan, heat some olive oil and fry your onions until tender on low to medium heat.
  5. Add the herbs (thyme, rosemary, oregano), stirring to combine.
  6. Add the rice, stirring to combine quickly before pouring over beetroot + stock liquid.
  7. Bring it all to a boil, then reduce heat to medium and cook until the rice is ready and it consists of a risotto consistency (creamy).
  8. In a separate pan (you can re-use the beetroot pan) boil your asparagus, and set aside when tender.
  9. With the cooked beetroot put half in a processor together with the coconut cream and blend until smooth.
  10. Shop the remainder into small cubes/pieces.
  11. Blend the nuts to a fine crumble mixture and set aside.
  12. When the risotto is done, at the smooth beetroot and coconut mixture, beetroot pieces and asparagus. Mix into the rice and cook for another couple of minutes.
  13. Mix 2/3 of the nut crumble through the risotto and dish it up into two bowls
  14. Garnish with the remaining nut crumble and basil.

Enjoy!! Let me know what you think ❤

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