top of page
  • Writer's pictureEmily Yeo

Beetroot Risotto

Risottno? Risottyes! Far too long my friends! I don’t know why, but risotto always seemed like an intimidating dish to me. Perhaps it was the preparation technique, or the fact that the traditional version usually uses a lot of butter and cheese. Today’s star ingredient is beautiful ruby red beetroot. Beetroot beetroot oh how I love you! Your beautiful red juice and gorgeous earthy flavour, I’m such a fan, but you probably know that, right? Beetroot humus, beetroot pancakes, beetroot flapjacks, beetroot curry and now beetroot risotto – it was only a matter of time eh?



The rich savoury flavours of this vegan beetroot risotto and slight crunch of walnuts kept me coming back for seconds. At the same time, it certainly doesn’t lack any creaminess or that delightful umami flavour that we all look for in risotto. The beetroot doesn’t only add the vibrant pink colour, but additional depth and a slight hint of sweetness that is balanced out by the saltiness of the veggie broth. As for the rice itself, it retains a little bit of bite to create a chewy texture.


IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂

8 views0 comments

Recent Posts

See All

Comments


bottom of page