Simple But Delicious Quick Beetroot Risotto

Simple but delicious quick beetroot risotto (vegan) | A coconut bowl filled with vegan risotto which is topped with chunks of vegan feta cheese and garnished with sprigs of parsley leaves. Blurred in the background is a decorative branch of eucalyptus leaves and a row of copper mugs.

I’ve always shied away from using beetroots due to how messy they can be and how long they take to cook. However I received some in my veggie box this week and was determined to use them. I had been considering making a butternut squash risotto, but a thought came to mind: Is beetroot risotto a thing?

I looked up some recipes and they all involved roasting cubes of beetroot for 30-45 minutes. Well a risotto takes a good 25 minutes to come together with constant stirring so I didn’t fancy the extra faff of needing to roast something first.

The Great British Bake Off starts at 8pm you know, I haven’t got all night!

I decided to get a bit experimental and see if I could save some cooking time by grating the beetroot in. Thankfully for my rumbling tum, it worked!

You know what that means… here’s my super simple but delicious quick betroot risotto recipe!

A few quick notes on how to make my quick beetroot risotto:

If you have a food processor or electric grater then it’s the easiest and least messy way to grate the beetroot. It might splatter a bit so keep your appliance away from any white grouting.

If using a manual grater, leave the skin on the top of the beetroot so that you can hold it by that part. That way you won’t stain your fingers!

Making a good risotto requires almost constant stirring (every 30 seconds or so). This prevents it from catching at the bottom of the pan or going gloopy, but more importantly the stirring releases the starch to give it its luxurious creamy texture. Pop on a podcast or watch an episode of Netflix whilst you gently stir it. It’s actually quite relaxing!

Use a wooden spoon or silicone spatula for best results.

My recipe keeps oil to a minimum to keep this as healthy as possible. Feel free to use a tablespoon of oil if you’re feeling indulgent. You could also stir through a knob of vegan butter at the end. Personally I think that the flavour of the beetroot when combined with the toppings adds enough depth and texture on its own.

Simple but delicious quick beetroot risotto (vegan) | A closer view of the coconut bowl filled with vegan risotto which is topped with chunks of vegan feta cheese and garnished with sprigs of parsley leaves. Blurred in the background is a decorative branch of eucalyptus leaves and a row of copper mugs.

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If you try my recipe for quick beetroot risotto I would love to hear from you. I’d love it even more if you tag me in a picture of what you create.

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Peanut Butter Protein Cookies | https://www.lovedbylaura.com/2020/08/peanut-butter-and-chickpea-protein-cookies-vegan-recipe.html

LovedByLaura

Lifestyle & vegan food blogger
Peterborough | UK
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