fbpx Recipes • NZ Vegetarian Society Skip to content
Recipes

Beetroot Risotto

60 mins
Serves 4-6
Savoury pancakes

"This makes a pretty pink risotto and is a great one-pot meal for a weeknight when time is tight. It is definitely one of my ‘go to’ meals and is super versatile flavor-wise. Grating the beetroot and pumpkin makes them melt into the dish while cooking and the pumpkin gives a lovely creamy quality to the risotto. Constant stirring is the key to achieving a really creamy risotto also, as it releases the starch from the rice." - Anna Valentine 

Ingredients

Prepare the following vegetables:

  • 2 shallots or 1 red onion, finely sliced
  • 2 cloves garlic, crushed
  • 2 stick celery,
  • 1 small stick fresh rosemary, leaves roughly chopped
  • ¼ pumpkin, skin and seeds removed, grated
  • 2 beetroot, scrubbed and grated
  • ¼ cup olives, pitted

Directions

  1. Put a large pot on the heat and add:
    1. 2 Tbsp extra virgin olive oil (or ¼ c for dairy-free version)
    2. 2 Tbsp dairy-free butter
  2. Melt the butter. Add the prepared shallot, garlic, celery and rosemary. Fry for a couple of minutes, then add:
    1. 1½ cup (300g) risotto rice (arborio)
  3. Continue to fry until the grains are coated and toasted. Add:
    1. 100ml Marsala or sweet white wine or lemon juice with a pinch of sugar
  4. Stir through, then add the grated pumpkin and beetroot. Next make some stock:
    1. 1.2 L hot water, whey or liquid vegetable stock (omit powder if using)
    2. 1 tsp vegetable bouillon powder
  5. In another pot, stir the bouillon into the hot water or whey to make stock. Add the stock to the rice half a cup at a time, constantly stirring. Add the pitted olives towards the end of cooking.
  6. Test your rice is done; it should be just cooked with a little bite. Add the chopped celery leaves and:
    1. ½ cup tasty vegan alternative cheese, grated
    2. ½ cup plant-based alternative parmesan , grated (save some for serving)
    3. 1 tsp salt
    4. ½ tsp cracked black pepper
  7. Stir through and serve with a beetroot tops and rocket salad drizzled with balsamic reduction, extra virgin olive oil, salt and pepper.