Golden Beetroot Risotto | Vegan + Gluten-Free
This vegan golden beetroot risotto is everything risotto should be: comforting, creamy, and a slow but worthwhile labor of love. Garlic, shallots, and golden beets are sautéed in a pan. Arborio rice is added and gently toasted until translucent. Then, a splash of dry white wine is added to brighten and pop the flavors. Finally, ladle after ladle of hot broth is added and consistently stirred into the mixture to release the arborio's natural starches.
Servings: 2 -4
- 1 1/2 tablespoons coconut oil or olive oil
- 2 cloves garlic, minced minced
- 2 large shallots, finely diced (about 2/3 cup)
- 2 cups peeled and finely diced golden beets
- 1 cup arborio rice
- 1/2 cup dry white wine, at room temperature
- 4 cups low-sodium vegetable broth
- 1/2-3/4 teaspoon sea salt or to taste (I use 3/4 teaspoon)
- Freshly ground black pepper, to taste
- 1 tablespoon nutritional yeast
- 1 tablespoon shelled hemp seeds (optional)
- optional garnishes: sprouts, pepitas
Pour vegetable broth into a stock pot and heat over low.
Heat coconut oil in a large skillet over medium-low heat. Add in the garlic, shallots, and beets and cook for 6-8 minutes or until the beets just start to become tender.
Add in the arborio rice and toast for 5-7 minutes or until most of the grains are translucent with just a small fleck of white in the center. Stir continuously throughout this process. Take your time with this step as it's important to break down the wall of the grain so that it can absorb more liquid as it cooks.
Add white wine to pan to deglaze and cook for 1-2 minutes.
Slowly add in a half ladle of vegetable broth. Stir the rice continuously as it absorbs the broth. When nearly all of the broth is absorbed, add in another ladle full. Repeat this process, stirring constantly, until all of the broth has been used. This will take 20-25 minutes, but keep stirring and you will end up with a super creamy and rich risotto.
When the last bit of broth is just about absorbed, turn off the heat. Stir in sea salt, pepper, nutritional yeast, and hemp seeds (if using).
Divide the risotto up in bowls and garnish. This recipe makes enough for 4 first course portions or 2 main course portions.