Beet Risotto

Risotto sounds like it is difficult to make, but it's actually pretty easy! The key is just to prep everything in advance.

Beet Risotto

Beet Risotto

Serves 4-6

Beet Risotto
  • 2 cups arborio (risotto) rice
  • 2 leeks, chopped (or 1 onion)
  • 2 tbsp vegan butter, I used Earth Balance Buttery Spread
  • 4 cups raw beets, peeled & diced
  • 8 cups vegetable broth
  • balsamic vinegar
  • salt & pepper

  • The Beets

    Bring a large stockpot of water to a boil on your stove. Peel the beets and dice into 1/4" chunks. Add the beets to the boiling water and turn down to medium high. Cook for about 30 minutes until beets are soft.

    Meanwhile, bring 8 cups of vegetable broth to a soft simmer in another large pot on your stove.

    Chop & Mix

    Chop 2 leeks and add to a dutch oven on your stove. Add 2 tablespoons of vegan butter (I like Earth Balance) and slowly sauté over medium heat until the leeks are soft.

    Once the beets are cooked through and the vegetable broth is simmering you'll be ready to start the risotto.


    Add the 2 cups of arborio rice to the dutch oven with the leeks and continuously stir over medium heat for about 2 minutes. Then start ladling in 2 ladlefuls of vegetable broth at a time to the rice. Stir the rice continuously until the veggie broth is absorbed, then add 2 ladles of the beet water to the risotto (its ok if some of the beets get mixed in). You'll alternate ladling the broth and the beet water until the rice is soft (about 8-10 ladles). Then add the remainder of the beets and mix thoroughly. You might not use all the broth or beet water, but that's ok.

    Top with balsamic vinegar and salt and pepper to taste.In a skillet, sauté 1 cup of sliced mushrooms in 1/2 a cup of water.