Beetroot Risotto

Beetroot Risotto

It may look fancy, but this vibrant beetroot risotto is made with nourishing ingredients and is incredibly easy to make!


  • 200 grams uncooked arborio rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 500 ml vegetable stock vegetable stock
  • 500 ml water
  • 300 grams cooked beet, chopped
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • 2 bay leaves
  • Salt and pepper to taste
  • Vegan feta cheese, crumbled, for topping
  • Hazelnuts, chopped and toasted, for topping
  • Fresh sage leaves, chopped, for topping



  • Blend the vegetable stock and cooked red beets until smooth.
  • In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and soft, about 5 minutes.
  • Stir in the risotto rice and cook for 2-3 minutes, stirring constantly until the rice is well coated with the oil and begins to toast slightly.
  • Add ½ of the blended beet and stock mixture to the rice and stir continuously until the liquid is absorbed.
    Then, add 250 ml water. Stir frequently and allow each addition to be absorbed before adding more. Then add the other half of the beet mixture. Repeat this process until you have no vegetable stock left. This process should take about 20-30 minutes, and the rice should be creamy but still have a slight bite (al dente) when done.
  • Once the rice is cooked to your desired consistency, add the lemon juice, salt and pepper. Remove the bay leaves.
  • Divide the beetroot risotto among serving plates or bowls. Top each portion with crumbled feta cheese, chopped toasted hazelnuts, and fresh sage leaves.
  • Enjoy!
Back to blog

1 comment

Thank you so much for the recipe 🙏🏻💕


Leave a comment