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beet-risotto-recipe

Beet Risotto Recipe

A vibrant and delicious vegan beet risotto.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups Arborio rice
  • 4 cups Vegetable broth kept warm
  • 2 cups Beet puree made from roasted beets
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 2 tablespoons Olive oil
  • to taste Salt and pepper

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  2. 2. Add the minced garlic and cook for another minute.
  3. 3. Stir in the Arborio rice and cook for 2-3 minutes, until the rice is lightly toasted.
  4. 4. Begin adding the warm vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth.
  5. 5. Once all the broth is absorbed and the rice is tender, stir in the beet puree. Cook for an additional 5 minutes, until the risotto is creamy and heated through.
  6. 6. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 250kcal | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 2mg

Keywords

Beet Risotto, Vegan
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