Beetroot risotto with vegan Parmesan cheese - Zonderzooi - Healthy recipes - Sustainable lifestyle (2024)

Beetroot risotto with vegan Parmesan cheese, how good does that sound? Once it gets cooler outside, I'm even more of a fan of Italian cuisine. Pasta, lasagna or risotto, bring on all those Italian dishes! I had never made risotto myself(shame on me), so I thought it was time for a delicious risotto recipe. This beet risotto is packed with vegetables, thanks to the added beets. The combination of beetroot and thyme is really delicious. In addition, the cheerful pink color also ensures that you can secretly let your children eat some extra vegetables. I'm sure you'll enjoy it! I also recommend making this beetroot risotto as a vegan Christmas recipe.

Creamy beet risotto with homemade Parmesan cheese

Risotto is usually served with Parmesan cheese. I decided to make vegan Parmesan cheese myself and that is much easier than you might think. You grind some cashew nuts, nutritional yeast, garlic and salt in your food processor and you're done. It gives a dish that delicious cheese flavor, without the need for real cheese. Better for the environment and the animals. I also made this risotto extra creamy using vegetable butter. Will you also try this beetroot risotto, perhaps as a vegan Christmas recipe?

This beet risotto with vegan cheese is:

  • 100% vegan (also lactose-free)
  • Gluten free
  • Packed with vitamins and minerals
  • Rich in iron, because of the beets

Let me know what you think of this beetroot risotto with vegan cheese vond? Share your recipe photoInstagramvia #zonderzooi and tag @zonderzooi. I like this!

Beetroot risotto with vegan Parmesan cheese - Zonderzooi - Healthy recipes - Sustainable lifestyle (1)

Beetroot risotto with vegan Parmesan cheese - Zonderzooi - Healthy recipes - Sustainable lifestyle (2)

Beetroot risotto with vegan Parmesan cheese - Zonderzooi - Healthy recipes - Sustainable lifestyle (3)

Beetroot risotto with vegan Parmesan cheese

Ingredients
(For 2 persons)

Risotto
150 grams of risotto rice
300 grams of boiled beetroot
1 ui
2 cloves of garlic
400 ml water
1 vegetable stock cube
150 ml red wine
2 tablespoons vegetable butter
Pepper and salt
Few sprigs of fresh thyme

Vegan Parmesan cheese
50 grams of cashew nuts
3 tablespoons nutritional yeast
1/2 teaspoon dried garlic
1/2 teaspoon salt

Supplies

Pan with a thick bottom
Grove rasp

Preparation

1. First make the vegan Parmesan cheese. Place all the ingredients for the vegan Parmesan cheese in the food processor and grind well for a minute. Set this aside in a bowl. Would you rather use real Parmesan cheese? Then skip this step.

2. Make the stock. Mix the stock cube with 400 ml boiling water in a measuring cup. Let it steep for a while and then stir well.

3. Finely chop the onion and garlic. Finely grate the cooked beets with a coarse grater.

4. Add a tablespoon of vegetable butter to the pan and fry the onion and garlic until golden brown.

5. Add the risotto rice and fry lightly, stirring, until all the grains start to shine. Then add the red wine and let it cook on high for a while.

6. Add the stock little by little, in four steps. This takes about 20-25 minutes. Keep stirring continuously. Make sure that the rice grains have completely absorbed the stock and only then add new stock. The risotto rice is done when it is soft on the outside and still has a light bite.

7. Add the grated beets and fry for a few more minutes.

8. Season the risotto with pepper and a little salt. Finally, stir in 1 tablespoon of vegetable butter.

9. Divide the beet risotto between two plates and garnish with thyme and vegan Parmesan cheese.

Do you want to experience more balance and no longer suffer from annoying complaints? Then do minegratis Ayurveda dosha testand find out which nutrition best suits your body-mind type. Also take a look at theZonderzooi Shopfor my e-books and courses in the field of nutrition and Ayurveda.

Beetroot risotto with vegan Parmesan cheese - Zonderzooi - Healthy recipes - Sustainable lifestyle (4)

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Nonsense

Food Expert & BloggeratNonsense

Hi, I'm Dalí! I love cooking, traveling and getting zen with yoga. With my blog Zonderzooi I want to inspire you to eat as little 'junk' as possible and live more sustainably. All recipes you will find here are pure, natural and of course 100% Zonderzooi. In addition to my blog, I also work as a food coach and guide women with a healthy diet. “A healthy outside starts from the inside”, that is my motto.

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Beetroot risotto with vegan Parmesan cheese - Zonderzooi - Healthy recipes - Sustainable lifestyle (2024)

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