Simple recipe for vegan beetroot risotto

Author: Julia


As you already might have noticed: I love colorful food! The prettier my plate looks like, the more I usually enjoy my meal. Luckily we receive a bag with organic food every Friday. Since we can not choose, what we want to order, the content of the bag is always a nice surprise.

At the moment we receive tons of beetroot. Normally I use them for pesto, salads, smoothies or beetroot burgers. They also taste delicious, when you bake them in the oven or even use them for colorful deserts.

Last time I decided to create a pink risotto, since I was really keen on eating rice. Opposed to the traditional way of preparation I did not use any wine (so Italians: I did not make risotto. I made a creamy rice) and for an extra creamy texture I added some coconut milk. If you avoid coconuts for whatever reason, I suggest substitutingthe coconut milk with almond milk or soy cream.

beetroot risotto

I also added some fried pears, since I love the sweet and salty combination.

I served the beetroot risotto with beetroots and salad leafs and homemade “Parmesan”. You can find the recipe for the cheesy topping below!


  • one
  • onion
  • one clove of
  • garlic
  • one fresh
  • beetroot
  • one cup of
  • risotto or sushi rice
  • 2 - 3 cups of
  • veggies stock or slightly salted water
  • 100 ml
  • coconut milk
  • pepper
  • olive oil


beetroot risottoStart with chopping onion and garlic into small cubes and fry them for around two minutes. Peel your beetroot (keep the leaves, they have a great taste and nutritional value), Chop it as well. In a separate pot heat up the veggies stock. Add the rice to the mix and fry it, until it looks slightly transparent. Add the beetroot and stir everything.
beetroot risotto
Important: Take a soup ladle and add one portion of hot veggies stock to the risotto rice. Stir it. Once it is almost evaporated, add another portion. Proceed, until the rice is soft and creamy (takes 25 minutes). Once the risotto is done, add coconut milk and pepper. Stir everything for 30 seconds and serve it immediately!

Vegan Parmesan: Take a handful of nuts (peanuts, cashews, almonds), half a cup of nutritional yeast, one clove of dried garlic, dried herbs and salt and pepper. Blend everything until crumbly and sprinkle it over your beetroot risotto! Enjoy!

About me

I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.