Beetroot Risotto


Easy Beetroot Risotto

Serves 4


  • 1 red onion cubed
  • 1 yellow onion cubed
  • 2 tbsp. vegan butter
  • 3 cloves of garlic minced
  • 2 cups risotto rice mine's from ilbuonriso
  • 250 ml dry white wine
  • 1 bay leaf
  • 1 tsp. paprika
  • 250 g cooked beetroot cubed
  • ca. 1 liter vegetable stock
  • Salt and pepper to taste
  • Optional: dill nutritional yeast or vegan cheese


  1. Heat 2 tbsp. vegan butter or margarine in a pot over medium heat
  2. Add red and yellow onion and cook until translucent. Add garlic and cook for another 1-2 minutes
  3. Add rice and cook for another 2 minutes while stirring constantly, then add white wine, bay leaf, paprika and ca. 200 ml vegetable stock
  4. Stir well and let cook on medium-low heat
  5. Add beetroot after ca. 10 minutes of cooking
  6. Continue adding vegetable stock about every 4-5 minutes until the rice is done and the liquids are absorbed
  7. Season with salt and pepper, dill and optional nutritional yeast or vegan cheese
  8. ENJOY

Leave a Reply

Comment Rating