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Vegan Beetroot And Spinach Risotto
Prep Time
20 mins
Cook Time
30 mins
Roasting the beetroot
50 mins
Total Time
1 hr 40 mins

Super healthy and bursting with flavours: this beetroot and spinach risotto is simple, earthy and colourful.

Course: Main Course
Cuisine: Mediterranean
Keyword: beetroot and spinach risotto
Servings: 4 people
  • 250 g roasted beetroot cubed
  • 150 g fresh baby spinach
  • 1 medium leek sliced (use as much as possible of the green part!)
  • 2 garlic cloves minced
  • 250 g arborio rice or other risotto rice
  • 1 lemon zested
  • 750 ml vegetable stock
  • 2 springs fresh thyme
  • 2 springs fresh rosemary
  • 2 tbsp olive oil
  • salt and pepper to taste
  1. First, cut about two small/medium beetroot into halves and roast them in the oven for 50-60 minutes until they are tender (170 degrees). Let them cool and peel them. Chop them into small, about 1.5cm x 1.5 cm cubes. Set them aside.

    Add the garlic and the leek slices with the olive oil to a large pan and let them soften on medium heat for 3 minutes. Then add the rice (wash it beforehand). When it starts sticking, add half of the stock.

    beetroot and spinach risotto
  2. Tip in the beetroot, the herbs, and the lemon zest. Cook on low heat for about half an hour. Keep adding some more stock until it's gone. Then check the rice - it should be al dente.

    beetroot and spinach risotto
  3. Add the fresh spinach leaves, cook for one more minute and turn off heat. Cover it until serving.

    beetroot and spinach risotto
  4. Sprinkle some freshly juiced lemon juice over the plate when serving the dish.

    beetroot and spinach risotto