Vegan Beetroot Risotto (Gluten-free)

Name: Vegan Beetroot Risotto (Gluten-free)
Cook time: 25 min
Total time: 25 min
Yield: 2 serving
Ingredients: 3.5 oz beetroot; 4.5 cups water; 2 cloves garlic; 1 medium onion; 1 tsp ground ginger; 1 cup risotto rice; 2 cups vegetable broth; 4 tbsp walnuts; 2 tbsp coconut milk; ¼ cup green peas; salt and pepper; Coriander

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Cook Time
0 mins
Total Time
25 mins
Servings
2
Calories
595 kcal
Course
Main Course
Cuisine
Vegan

Vegan Beetroot Risotto (Gluten-free)

Omar Parker

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This vegan beetroot risotto is perfect for a comforting dinner that's ready in just 25 minutes. The rich savoury flavours and slight crunch of walnuts will keep you coming back for seconds. Not only is it yummy, but this recipe is also easy and beginner-friendly. Gluten-free and easy to make oil-free.

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Ingredients

Servings

3.5 oz beetroot peeled
4.5 cups water
2 cloves garlic
1 medium onion chopped
1 tsp ground ginger
1 cup risotto rice
2 cups vegetable broth
4 tbsp walnuts chopped
2 tbsp coconut milk optional (helps make it more creamy)
¼ cup green peas
salt and pepper to taste
Coriander to serve

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Instructions

Add the beetroot into a microwave-proof bowl with ½ cups of the water. Microwave on 80% power for around 10 minutes, until cooked through.
Meanwhile, start preparing the risotto. Add the garlic, onion, and ground ginger to a non-stick saucepan with around 1 tbsp of the vegetable broth. Sauté for around 2 minutes, until fragrant.
Add the risotto rice and sauté for around a minute, until coated in the spices.
Start pouring in the vegetable broth, around ½ a cup at a time on a low heat. Stir frequently until all the broth is absorbed before pouring in more.
Once you finish adding all the broth, stir in the walnuts, coconut milk and green peas.
Using an immersion blender, blender, or food processor, blend the beetroot together with the water and add to the risotto at the last minute. Season to taste with salt and pepper, then serve immediately with more walnuts and coriander.

Notes

This beetroot risotto can be kept in the fridge for up to 3 days in an airtight container. Reheat on the stove, adding extra coconut milk or vegetable stock.

Nutrition Information

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Calories 595kcal (30%) Carbohydrates 99g (33%) Protein 12g (24%) Fat 17g (26%) Saturated Fat 4g (20%) Sodium 1014mg (42%) Potassium 482mg (14%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 640IU (13%) Vitamin C 14.7mg (16%) Calcium 63mg (6%) Iron 6.3mg (35%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 595 kcal

% Daily Value*

Calories	595kcal	30%
Carbohydrates	99g	33%
Protein	12g	24%
Fat	17g	26%
Saturated Fat	4g	20%
Sodium	1014mg	42%
Potassium	482mg	10%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	640IU	13%
Vitamin C	14.7mg	16%
Calcium	63mg	6%
Iron	6.3mg	35%