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    Home » All Recipes

    Beetroot Sage Risotto

    December 1, 2021 by Taisha Bell

    I am a firm believer there is no better color than that of the beet. It is so vibrant and can bring any dish to life! It’s earthy flavor paired with rosemary, sage, and thyme make such a cozy meal. This risotto can be made vegan or vegetarian depending on the type of cream/cheese you use.
    vegetarian-beet-risotto-butter-beans-2.jpgvegetarian-beet-risotto-butter-beans.jpg

    BEETS
    2 beets, if they have stems leave 1 inch attached ⁣
    2 tbsp rice vinegar or white vinegar⁣RISOTTO
    6 cups vegetable stock, simmer in a sauce pan⁣⁣

    2 tbsp olive oil, optional⁣⁣
    1/2 onion, chopped⁣
    5 cloves garlic, minced⁣
    5 sage leaves, finely chopped⁣
    1 1/2 tsp dried thyme⁣⁣
    1 1/2 cup arborio rice⁣⁣

    BEETS
    2 beets, pureed ~1/2 cup⁣
    2-3 tbsp vegan cream or goat cheese⁣
    Salt and pepper, to taste⁣

    BEANS⁣
    1 can butter beans, drained and rinsed⁣
    olive oil to coat⁣
    salt, be generous⁣
    2 tbsp dried rosemary⁣

    HOW TO MAKE
    beets
    If using fresh beets, fill a saucepan with water, and bring to a boil with 2 tbsp of rice vinegar. Once boiling add beets, reduce to simmer, cover and allow to cook for 45 minutes-1 hour until fork tender. Once they are cooked run under cold water and peel away the outer skin. Transfer to a food processor and process until a smooth puree.⁣

    beans
    Preheat oven to 425 degrees. Toss beans in olive oil, salt, and rosemary. Spread on a Silpat lined pan or parchment paper lined. Bake for 20-25 minutes until crispy. ⁣

    risotto
    While beans are cooking, in a skillet sauté onion and garlic until fragrant ~5 minutes. Add chopped sage and dried thyme, cook for 30 seconds. Add rice and cook for ~2 minutes. Begin transferring your warm broth into the skillet one ladle at a time, constantly stirring. This part is important to break up the starch and make it creamy. Do not add another ladle until most of the liquid is absorbed. Continue adding until most or all broth is gone, your rice should still have a little bite to it.⁣

    ⁣Before your last ladle full, add your beet puree along with your broth. Once liquid is absorbed add your cream or cheese. Stir to incorporate. Adjust to taste with salt and pepper. ⁣

    ⁣Top your risotto with your crispy beans, salt to taste, and more pepper!

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    Hi, I'm Taisha!

    Taisha

    Welcome to You Eat Like a Rabbit. I'm a Registered Dietitian and created this space to help others feel inspired to live a more plant based lifestyle. I've been gluten free for over 5 years and it has changed my life.

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