Vegan Beetroot Risotto with Balsamic Glaze

Servings: 4 | 45 minutes | 320 kcal

The Beetroot Risotto is a modern twist on the classic Italian risotto. Traditionally, risotto has been a staple in Northern Italian cuisine, specifically in the regions of Lombardy and Piedmont. The addition of beetroot brings a burst of color and a nutritional boost, transforming the simple risotto into a dish that' both visually stunning and delightfully delicious. The balsamic glaze, originating from Modena, adds a tangy finish, elevating this dish to a gourmet level.

This dish was inspired by the vibrant colors of the Italian countryside, where beetroot risotto is celebrated for its earthy flavors and striking appearance. It' said that the first beetroot risotto was prepared by an Italian farmer' wife looking to bring some color to the dinner table during the bleak winter months.

Ingredients

250 grams arborio rice
3 pieces fresh beetroot
1 liters vegetable broth
1 pieces onion
2 pieces garlic cloves
2 tablespoons olive oil
50 ml balsamic vinegar
3 tablespoons nutritional yeast
1 teaspoons fresh thyme
to taste teaspoons salt
to taste teaspoons black pepper

Instructions

Peel and grate the beetroots.
Finely chop the onion and garlic.
In a large pan, heat the olive oil over medium heat.
Add the onion and garlic, sauté until translucent.
Stir in the grated beetroot and cook for 5 minutes.
Add the arborio rice, stirring until well coated with the beetroot mixture.
Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
Continue cooking until the rice is creamy and al dente.
Stir in the nutritional yeast, fresh thyme, salt, and black pepper.
In a small saucepan, reduce the balsamic vinegar over low heat until it thickens to a glaze consistency.
Serve the risotto hot, drizzled with the balsamic glaze on top.