Vegan beetroot risotto
Creamy vegan beetroot risotto with crispy truffle polenta hearts. Perfect main dish for your Valentine.
- Prep Time: 10 min
- Cook Time: 1 hour 30 min
- Total Time: 1 hour 40 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: Italian
Ingredients
Scale
- 1 C rice for risotto (Arborio, Carnaroli or Vialone Nano)
- 500ml vegetable stock (or more)
- 1/2 C red wine
- 1 medium beetroot
- 1–2 shallots, diced
- 2 garlic cloves, minced
- 1/2 tsp dried tarragon
- 1 tsp coconut sugar
- 2 tbsp nutritional yeast
- olive oil for cooking
- salt and black pepper to taste
- crispy truffle polenta hearts for garnishing
Instructions
- Boil or roast your beetroot. It might take up to 1 hour. Cool it, peel and dice into 1/4 inch pieces.
- Heat generous amount of olive oil in a big shallow pan. Sauté shallots until translucent. Add garlic and stir until fragrant. Then add rice and stir until it absorbs all the oil and the edges become transparent.
- Pour the wine and stir for a minute or so until the liquid and alcohol evaporates.
- Now gradually add vegetable stock. Ladle by ladle. Wait until all liquid is absorbed until adding another one. After 2-3 ladles stir in beetroot and dried tarragon. If you have fresh tarragon, chop few sprigs and add in the end of cooking.
- Cook risotto for 20-25 minutes. After 15-20 minutes of cooking start to taste it. It should be creamy, soft but al dente, with a bite to it. Season with salt, cracked black pepper, coconut sugar and nutritional yeast. Taste again to adjust seasoning if needed.
- Serve with crispy polenta hearts.
Notes
Nutrition facts don’t include polenta.
Nutrition
- Calories: 521
- Sugar: 8.7g
- Sodium: 183mg
- Fat: 8.3g
- Saturated Fat: 1g
- Carbohydrates: 91.9g
- Fiber: 8.8g
- Protein: 19.9g
- Cholesterol: 0mg
Find it online: https://www.slavicvegan.com/2019/02/10/vegan-beetroot-risotto/