Serves: 4 | Prep Time: 10 mins | Cook Time: 30 mins
Ingredients:
- 1 1/2 cups Arborio rice
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup white wine (optional, or use extra broth)
- 4 cups vegetable broth, warmed
- 1 tbsp beetroot powder
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1/2 tsp salt, or to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Toasted walnuts or parmesan (optional, for topping)
Instructions:
-
Sauté Aromatics
Heat olive oil in a large pan over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and cook for another minute. -
Toast the Rice
Add Arborio rice to the pan and cook for 2 minutes, stirring constantly to coat the rice in oil. -
Deglaze the Pan
Pour in white wine (if using) and cook until mostly evaporated, stirring frequently. -
Add Broth Gradually
Add 1/2 cup of warm vegetable broth to the rice, stirring constantly. When the liquid is absorbed, add more broth, 1/2 cup at a time, continuing to stir. Repeat this process for about 20 minutes until the rice is tender and creamy. -
Incorporate Beetroot Powder
When the rice is nearly cooked, stir in the beetroot powder, nutritional yeast, salt, and black pepper. Mix well until the risotto turns a vibrant pink and the flavors are evenly distributed. -
Finish and Serve
Remove from heat and let rest for a minute. Serve hot, garnished with parsley, and optionally top with toasted walnuts or parmesan.