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Beetroot Risotto (vegan) Recipe (with Video)

Sesame-free, Sugar-free, Vegetarian

Discover our Beetroot Risotto (vegan) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 20min


- 1.5 c risotto rice
- 2 Shallots, finely chopped
- 2 clove Garlic, finely chopped
- 1 tsp Thyme
- 2 Beets, store-bought or roasted; peeled, chopped and blended
- 4 c veggie broth
- 1 c Dry white wine
- 2 tbsp plant-based butter
- 0.5 c plant-based grated cheese
- 1 tbsp Olive oil
- pinch Salt, or to taste
- 0.25 c Walnuts, crushed
- 1 c Parsley, loosely packed, chopped
- cracked pepper
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Preparation of the risotto
1. In a medium-sized pot, heat the broth and keep it warm during the entire cooking time.
2. In a large, wide pan, heat olive oil over medium-high heat.
3. Add shallots together with salt and let sweat until translucent, stirring occasionally.
4. Add garlic and thyme, and roast for 30 seconds until the garlic is fragrant.
5. Add the rice and toast until the edges of the rice become translucent.
6. Deglaze with the white wine, stir until it evaporates, and start adding vegetable broth in small amounts, stirring occasionally until absorbed and the rice is al dente. This should take around 15 minutes.
Final steps
1. Remove from the heat.
2. Stir in the blended beets.
3. Add (plant-based) butter and cheese. Stir again.
4. Season to taste with salt and pepper.
5. Sprinkle with crushed walnuts and parsley.
6. Serve immediately.

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