Vegan beetroot risotto

Vegan beetroot risotto with creamy cashew butter and fresh thyme. A colourful plant-based lunch that's completely gluten-free and very satisfying.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 410 kcal per serving
• Protein: 10 g
• Fat: 9 g
• Carbs: 70 g

Ingredients

• 150g risotto rice
• 250g beetroot
• 1 onion
• 500ml vegetable stock
• 2 tbsp cashew butter
• 1 tsp thyme

Method

You’ll need: saucepan · stick blender · chopping board · knife · wooden spoon · ladle

1. Finely dice the peeled onion and soften it in a large pan with a splash of water until translucent.
2. Add the risotto rice, stir briefly and straight away pour in a ladle of hot vegetable stock.
3. Let the rice simmer gently over a medium heat for 18–20 min, topping up with stock whenever it has cooked away.
4. Roughly blend the beetroot and fold the purée into the rice while it's still al dente.
5. Finally, stir in the cashew butter and thyme vigorously until the risotto is creamy.

Good to know

Bring some colour to your plate. This bright red risotto skips parmesan entirely and uses nut butter for a lovely, oozy texture.

Swaps

Cashew butter → almond butter (for an even milder creaminess, simply swap the cashew butter for light almond butter).

Cooking tips

Don't stir the risotto non-stop, just now and then. That way the starch is released nicely without the rice turning mushy.

Storage

The risotto keeps in a sealed container in the fridge for up to three days. Add a little water when reheating.

Allergens

Contains tree nuts (cashews). Completely gluten-free, lactose-free and vegan. Vegetable stock may contain celery – if you have an allergy, choose a stock without celery.

Frequently asked questions

How long does beetroot risotto keep in the fridge?

The risotto keeps in a sealed container in the fridge for up to three days.

Dairy-free recipes