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Beetroot risotto

Beetroot risotto is one of my favourite comfort foods that I love making on cold days. It has everything a winter dish needs; it warms you up from the inside, it’s comforting, creamy and hearty – and it’s simple to make, requiring only a handful of common ingredients.

That’s what I love about risotto, the simplicity and options to make variations and use whatever you feel like at that moment.


Beetroot risotto

4 portions

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 celery stalk, sliced
  • 1 garlic clove, minced
  • sage, to taste
  • 150g Arborio rice
  • 1/2 cup red wine
  • 2 1/2 cup vegetable broth
  • 2 beets, peeled, boiled and grated
  • 2 tbsp non-dairy butter
  • 4 tbsp nutritional yeast
  • 1 handful dill
  1. Fry onion and celery over medium heat until soft. Add garlic and fry for another minute.
  2. Add rice and fry for 3 minutes until the rice gets translucent. Add wine and let it evaporate. Then add 1/4 cup of the vegetable broth at a time and cook until it’s almost completely absorbed, and then add another 1/4 cup and so on. Continue like this for 20 minutes until the rice is soft.
  3. Add the grated beetroot and continue boiling for 5 minutes until the rice is soft and creamy but not mushy.
  4. Remove from heat, add butter and nutritional yeast and stir. Cover with a lid and let stand for a few minutes. Garnish with dill and serve!

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