Beetroot Risotto

Preparation time 10 min
Cooking time 40 min
This recipe keeps for 3 days

Ingredients (4 servings)

Beetroot Chips

  • 1 medium Beets, raw
  • 1 tsp Grapeseed oil (any vegetable oil)
  • 1 dash Salt

Caramelized Walnuts

  • 1 cup pieces or chips Walnuts
  • 2 tbsp Maple syrup


  • 2 medium Beets, raw (peeled)
  • 1 tbsp Grapeseed oil (any vegetable oil)
  • 1 medium Red onion
  • 2 clove Garlic, raw
  • 2 spring Thyme, fresh (leaves picked)
  • 2 cup White rice, short-grain, raw (arborio)
  • 1 cup White wine
  • 4 cup Water (or vegetable stock)
  • 2 tbsp Nutritional yeast
  • 2 tsp Salt

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  1. Baked beet
    Preheat the oven to 190C (375F) and line a baking tray with parchment paper. Cube the beetroot into bite size pieces, then spread out on the baking tray. Transfer to the preheated oven and bake for 40 minutes or until soft.
  2. Prepare the beetroot chips
    Line another baking tray with parchment paper.
    Using a mandolin, thinly slice the beets. Lay the slices out in an even layer onto the prepared baking tray, brush with oil on both sides and season with salt.
  3. Bake the beetroot chips
    Transfer to the oven and bake for 15 - 20 minutes or until crisp but not brown. Be sure to watch closely, checking on them every 5 minutes as they can burn quickly.
  4. Caramelized Walnuts
    Preheat a non-stick pan over medium-high heat, add the walnuts and maple syrup. Give them a stir so each walnut has a nice coating. Cook for 3 minutes stirring constantly, until the syrup has caramelized. Set aside.
  5. Risotto
    Warm a large saucepan over medium heat. Once hot, add the cooking oil, onion, garlic and fresh thyme. Season with salt and sauté for 2 - 3 minutes to soften.
  6. Risotto
    Reduce the heat and add the rice. Stir for one minute, making sure the rice is well coated. Add the white wine and stir every now and then until it has all been absorbed by the rice. Now, start adding the water (or vegetable stock), one cup at a time, stirring until it is absorbed. This should take around 20 minutes after which the rice should be cooked and look creamy. If it isn’t the case, add a splash more water and continue cooking for a couple more minutes.
  7. Risotto
    Stir in the roasted beet cubes and nutritional yeast. Check seasoning and adjust to taste.
  8. To serve, divide between serving bowls and top with caramelized walnuts and beetroot crisps.
  9. How to store
    Store leftovers in an airtight container, in the refrigerator, for up to 3 days.

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One serving contains 761 calories, 16 grams of protein, 25 grams of fat, and 109 grams of carbohydrates.

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.