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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan beetroot risotto

August 24, 2019 by Ania - 29

beetroot, comfort food, easy, gluten-freego to recipe

go to recipe

vegan beetroot risotto close up

Happy weekend, folks! I’m really looking forward to this one in particular as not only is it a 3 day weekend for us (it’s a Bank Holiday in the UK), but in an unexpected twist it’s also going to be a warm and sunny once again. Yay! This hardly ever happens. I am stoked. Tomorrow Duncan and I are going to a walk followed by a picnic with a local vegan and vegetarian meet-up group and on Sunday we plan to cycle to Bath alongside the leafy Bristol-Bath bicycle path that we count ourselves lucky to live near. Happy days!

This past week has been fairly good with the exception of one ‘hairy’ day, on Monday. Despite constant clouds, I managed to shoot three recipes this week, which means I am one step closer to being prepped for our Greek holiday. I’ve resumed doing meditation and yoga daily again and I run every second (or sometimes third) day, the cocktail of activities that has a visible impact on my mental health and stops me from turning into a pumpkin πŸ˜› . I’ve also started looking into some activities to take up in an effort to meet some like-minded people.

Duncan is talking me into trying wall climbing and we decided to sign up for a course of Lindy Hop dancing in October. I am excited about both as I have never attempted either. It will be both exciting and humbling to learn something completely new.

It’s time for another seasonal recipe today! Today’s star ingredient is beautiful ruby red beetroot that is at its peak in August and so it would be rude not to incorporate its earthy loveliness into a dinner. I made a simple yet delicious beetroot risotto with tiny little cubes of beetroot cooked in the rice and sweet and sour, balsamic glazed chunks on top. The whole thing is brought together with dollops of creamy vegan ricotta cheese which, although optional, are highly recommended.

It really takes this dish to another level and it is super easy to make also – here is the recipe for it if you fancy giving it a go. I hope you’ll enjoy both and have a lovely weekend. x

PS: If you do make my vegan beetroot risotto, don’t forget to tag me on Instagram (#lazycatkitchen). I love seeing your take on my recipes.

vegan beetroot risotto ingredients

vegan beetroot risotto beetroot two ways

vegan beetroot risotto pan

vegan beetroot risotto

5.00 from 12 votes
Print
  • serves: 2-3
  • prep: 15 min
  • cooking: 25 min

Ingredients

  • 3 medium sized beetroots
  • 40 ml / 2Β½ tbsp extra virgin olive oil, plus more for grilling
  • ΒΎ tsp salt, more to taste
  • freshly ground black pepper, to taste
  • 3 small shallots or Β½ large onion, finely diced
  • 2 garlic cloves, finely diced
  • 150 g / ΒΎ cup arborio rice
  • 120 ml / Β½ cup vegan white wine
  • 2 tbsp nutritional yeast (optional)
  • a few sprigs of fresh thyme, leaves picked
  • 1 vegan stock cube dissolved in 3 cups / 750 ml water or homemade vegan stock
  • 4 tbsp balsamic vinegar
  • 2 tbsp maple syrup or sugar
  • vegan ricotta, to garnish (optional)

Method

  1. Heat up the oven to 200Β° C / 390Β° F.
  2. Peel all of the beetroots. Cube one of them into tiny cubes (or grate it coarsely) and chop the other two into 8 wedges each.
  3. Coat beetroot wedges in 2 tsp of olive oil, season with salt and pepper and place on a roasting tray. Bake for approximately 25 minutes, until tender. Set aside.
  4. Heat up 2 tbsp of olive oil in a heavy bottomed pan or pot, one that you have a fitted lid for.
  5. Add in chopped shallots (or onion) and fry on a low heat until translucent (about 5 minutes), stirring from time to time.
  6. While the shallots are sauteing, heat up your stock in a small pot. Keep it hot until you are done adding it to the risotto.
  7. Add garlic to the shallots and fry, stirring frequently, until fragrant and softened (about 2 minutes).
  8. Mix in rice and fry it off for a few seconds, stirring frequently.
  9. Next add in cubes of beetroot, wine, nutritional yeast, salt, a generous grind of black pepper and fresh thyme. Allow the wine to cook off completely before adding the first small portion (60 ml / ΒΌ cup or so) of hot stock.
  10. Keep on adding the stock, in small amounts, until fully absorbed by the rice before adding the next portion. Make sure to stir the rice often to activate the starch, which makes for a creamy risotto.
  11. Keep on adding the stock to the rice until the rice is almost al dente – i.e. has a small amount of bite to it when tasted. It will take about 15-20 minutes from the moment you first started adding liquid to the pan.
  12. Taste a grain of rice to make sure it is almost ready. If it is, switch the heat off, cover the pan / pot and allow the risotto to rest for 5 minutes.
  13. Meanwhile, place balsamic vinegar and maple syrup in a small pot and reduce it on low-medium heat until balsamic gets reduced into a thick glaze consistency (balsamic reduction).
  14. Divide the risotto between 2-3 bowls, top with roasted beets glazed with balsamic reduction and optionally dollop with vegan ricotta.

Notes

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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Easy vegan ricotta cheese - 2 ways
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. paul says

    August 26, 2019 at 4:32 pm

    Thanx,,, for the beet risotto recipe, I’ve been trying to do more with beets and love rice.

    Paul Teres

    Reply
    • Ania says

      August 27, 2019 at 12:58 pm

      Great to hear, Paul! I hope it will enjoy it as much as we did! Ania

      Reply
  2. Dorota says

    September 20, 2019 at 3:27 pm

    I had to skip white wine because didn’t have any and couldn’t go shopping, but came out very good anyways! Lovely, thank you!

    Reply
    • Ania says

      September 21, 2019 at 10:27 am

      Thanks, Dorota! I’m really happy to hear that you liked it!! x Ania

      Reply
  3. Emily Nicole Stone says

    April 5, 2020 at 11:03 am

    This is by far one of my favourite meals to cook, especially for a little bit of home luxury. Its homely goodness but a little fancy. I usually use red wine instead of white and it works a treat!

    Reply
    • Ania says

      April 5, 2020 at 5:27 pm

      Thanks Emily, I am delighted to hear that! I hope you are keeping safe in these turbulent times. Ania

      Reply
    • Ania says

      April 5, 2020 at 5:32 pm

      Hi Emily,

      I am delighted to hear that, thank you. Red wine is perfect too. Hope you are keeping well. Ania

      Reply
  4. Liz says

    May 3, 2020 at 11:10 am

    Hi!
    Do you think this would work well with precooked beetroot?
    Thanks
    X

    Reply
    • Ania says

      May 4, 2020 at 1:30 pm

      Hi Liz,

      Yes, sure, but make sure it is not preserved in vinegar as it will alter the flavour a lot! Ania

      Reply
  5. Zu says

    May 3, 2020 at 6:59 pm

    I’m not vegan,but that risotto was the best I’ve ever tried πŸ₯°

    Reply
    • Ania says

      May 4, 2020 at 1:29 pm

      Aw, thanks so much. I am really happy to hear that! Ania

      Reply
  6. Anna says

    May 10, 2020 at 9:47 pm

    Totally delicious and a great way to use up lots of beetroot – thank you!

    Reply
    • Ania says

      May 10, 2020 at 10:36 pm

      Great to hear, Anna. Thanks for letting us know that you enjoyed it! x Ania

      Reply
  7. Pauline says

    May 31, 2020 at 11:30 pm

    This was amazing. One of the tastiest risottos I’ve eaten. Thanks

    Reply
    • Ania says

      June 2, 2020 at 10:02 pm

      Aw, thanks so much, Pauline! That’s really nice to hear! Ania

      Reply
  8. Tammy says

    July 27, 2020 at 1:18 pm

    I’ve seen Lazy Cat Kitchen come up so many times in my search for recipes but this is the first time I’ve tried a recipe of yours. Will definitely make many more! This risotto was really REALLY good – ricotta on top was such a treat and so quick to make. Thank u from Australia xx

    Reply
    • Ania says

      July 27, 2020 at 2:14 pm

      Thanks so much, Tammy! I’m delighted to hear that you enjoyed it so much and thanks for taking the time to let me know. I hope you’ll find other recipes that suit you. Greetings from rainy UK and ‘hello’ from my Melbourne born and bred husband, Duncan! x Ania

      Reply
  9. Catherine Leonard says

    August 4, 2020 at 9:47 pm

    Wow! Never been a beetroot fan, but after getting it as part of my Locavore organic veg delivery I gave this a try and yum! I’m teetotal so I used white grape juice instead. The reduction and soft cheese as garnish are perfect and give it such an amazing flavour.

    Reply
    • Ania says

      August 5, 2020 at 12:36 pm

      I’m delighted to hear that you enjoyed it, Catherine! And thank you for taking the time to let me know! Ania

      Reply
  10. Mikw says

    August 31, 2020 at 10:14 am

    This is a wonderful recipe thanks so much!

    Reply
    • Ania says

      August 31, 2020 at 1:36 pm

      Aw, thank you so much! I’m delighted to hear that you enjoyed this dish. Ania

      Reply
  11. Joyce says

    September 30, 2020 at 1:21 pm

    I tried the recipe and it was so good!! I’ll definatly be making it again, and also try out more of your recipes! Thank you so much for sharing it πŸ™‚

    Reply
    • Ania says

      September 30, 2020 at 2:43 pm

      Thanks so much, Joyce. I’m delighted to hear that you enjoyed it and thanks so much for taking the time to review – much appreciated. x Ania

      Reply
  12. Rebecca Creighton says

    October 24, 2020 at 8:02 pm

    So tasty! The roasted beetroot wedges on top were the perfect addition. Easy to make and really lovely.

    Reply
    • Ania says

      October 25, 2020 at 10:40 pm

      Thanks, Rebecca! I’m delighted to hear that you enjoyed it! Ania

      Reply
  13. Laetitia says

    November 5, 2020 at 12:37 pm

    Hi Ania,
    Usually not a huge fan of beetroots but I am always trying to work with seasonal ingredients and want to incorporate more beetroots into my diet.
    The result was fabulous! I enjoyed them prepared this way and will be using this recipe in the future πŸ™‚
    Only thing: I used golden and chiogga beets so I sadly could not get that lovely color. Will be sure to use red ones next time!
    Thanks a lot!

    Reply
    • Ania says

      November 5, 2020 at 2:41 pm

      I’m so happy to hear that you’ve decided to give beetroots another chance, Laetitia! They are sooooo good for you and can taste delicious too if prepared well. I’m delighted that you enjoyed this recipe and thanks so much for letting me know that you did πŸ™‚ Ania

      Reply
  14. Jessica says

    December 6, 2020 at 5:56 am

    This is such a tasty risotto recipe! Paired perfectly with roasted carrots, brussels sprouts and asparagus.

    Reply
    • Ania says

      December 6, 2020 at 6:07 pm

      My pleasure. I’m so happy to hear that you enjoyed it! x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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