Beetroot risotto
Beetroot risotto

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, beetroot risotto. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Beetroot risotto is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Beetroot risotto is something that I have loved my entire life. They’re nice and they look fantastic.

This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring. Vegan beetroot risotto makes for a delicious, naturally gluten-free main. It's easy to make, creamy and bursting with flavour and texture. If there is anything that epitomises one pan wonders it is the risotto.

To begin with this recipe, we have to first prepare a few components. You can have beetroot risotto using 11 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot risotto:
  1. Get chopped onions
  2. Get arborio rice
  3. Get beetroot - small diced
  4. Take beetroot juice/water
  5. Get water / chicken stock
  6. Prepare salt
  7. Take chicken seasoning powder
  8. Take margarin / butter
  9. Get grated parmesan cheese
  10. Get cottage cheese (garnish/optional)
  11. Get olive oil

Whenever there's beetroot in it, I make this recipe, excellent. I've made it with basmati rice when I haven't had the proper risotto rice. Ultra creamy vegan and gluten-free beetroot risotto. Beetroot Risotto with Violife Creamy Original and Violife Prosociano.

Steps to make Beetroot risotto:
  1. Make some beetroot juice in a blender or in my case, I just boiled 50 gr beetroot in 100 ml water. This water will be used for cooking the risotto rice to get beautiful red colour.
  2. In a pan, heat 2 tbsp olive oil/vegetable oil. Add the chopped onion.
  3. Add one cup arborio rice. Stir fry it with onion in medium heat.
  4. Add the white wine(optional). Add the beetroot juice or beetroot water.
  5. Let the risotto cook well. Keep adding one laddle of water/chicken stock while keep stirring it in order to avoid the risotto stick on the bottom of pot.
  6. Keep adding the water/chicken stock until it is creamy and rice is well cooked. It takes minimum 20-30 minutes.
  7. When the risotto is half-way cooked, add the small diced risotto. Add it in to give more colour. Stir it into the rice.
  8. After 20-25minutes, give a try on the rice, make a taste.
  9. Season the risotto with salt / chicken powder (optional).
  10. Lower the heat and put in the butter/margarine and the grated parmesan cheese.
  11. Stir it well until the cheese and butter homogenized with the risotto
  12. Serve it warm with parmesan cheese or feta cheese as garnish.

Ultra creamy vegan and gluten-free beetroot risotto. Beetroot Risotto with Violife Creamy Original and Violife Prosociano. Watch the video and prepare this delicious vegan recipe with just a few ingredients. I love the layers of flavour and texture that the stir-ins and toppings give the risotto here, but keep it nice and simple if that's how you like it. This recipe is creamy and super delicious!

So that is going to wrap this up for this exceptional food beetroot risotto recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!