Stephanie Dianne

Easy Creamy Beet Risotto Recipe by Rachel of The Plant Riot

February 17, 2021

I’m Stephanie
Writer, Painter, Author, Dreamer, Mother, Podcaster, Memoirist, Vegan Chef and Manifestation Coach


When Rachel of The Plant Riot created this risotto recipe, she added red beets, because, well just look at that vibrant color! There’s nothing quite like the rich, sweet flavor of beets. For maximum taste, she mixed beets with their best friends, dill and caraway seed. This classic flavor combination is found in many Eastern European dishes and gives this vegan risotto an aromatic boost!

If you’ve ever had a well-made risotto, then you know just how incredible this dish can be! Just think of that delicious, creamy rice. Then imagine it seasoned perfectly and served up right out of the pan. It’s the ultimate comfort food. But wait, did we say creamy? Well yes, but don’t fret, because this beet risotto recipe is vegan! In fact, risotto’s creamy texture comes from the rice. You don’t need dairy at all!

How to Make Beet Risotto

You may have heard stories of risotto being challenging to cook. Well, we’ll break it down for you, because it’s actually quite easy! Keep these tips in mind while you’re following the recipe:

  • No rinsing. If you rinse the rice, you’ll lose all that creamy starch.

  • Don’t toast the rice for too long. A couple of minutes is enough.

  • Avoid burning the onion. You want it to be translucent, not brown.

  • Use tasty vegetable broth. This will ensure your rice has plenty of flavor – but avoid a broth with overpowering flavors.

  • Get your broth simmering. And keep it lightly bubbling in a separate pot as you slowly add it to the rice. Cold broth will slow the cooking process and make the rice into glue. Note: the risotto should also be simmering lightly the whole way through.

  • Add the broth bit by bit. If you add too much liquid, the rice will float around instead of rubbing together. This means less creaminess.

  • Don’t stir too much, or too little. Too much and the cooking process slows, leaving you with gluey rice. Too little and the starch won’t be released. Stir gently and give your arms (and the risotto) an occasional rest.

  • Add most other ingredients at the end. You don’t want to add things that will cool the risotto down, right in the middle of cooking it. In this case, that means the beets and nutritional yeast.

beet risotto recipe | easy + creamy

Author: Rachel Steenland | The Plant Riot

Prep Time: 15 minutes

Cook Time: 25 to 30 minutes

Total Time: 40 to 45 minutes

Yield: 6 servings 1x

This vibrant beet risotto recipe is the ultimate healthy comfort food. The flavors and aromas in this vegan risotto will make your mouth water – seconds, please!


To serve

  • Fresh dill weed, roughly chopped or torn

  • Green onions, thinly sliced

  • Fresh beets, thinly sliced (optional)


  1. Pour vegetable broth into a saucepan and bring to a boil, then reduce to a simmer.

  2. Add olive oil, onions, garlic, and caraway seeds into a second pan and sauté over medium heat until onions have softened.

  3. Add and arborio rice, stir to combine with onion mixture, and sauté for another 1-2 minutes.

  4. Using a soup ladle, pour one ladle of vegetable broth into the saucepan with the rice mixture. Stir until the vegetable broth has been absorbed.

  5. Repeat this process – adding vegetable broth and stirring – until all the vegetable broth has been absorbed. Use between 7 and 8 cups of vegetable broth until you achieve the desired texture and the rice is tender. You want the risotto to be creamy, not dry, so use as much vegetable broth as you need. Just be sure to use hot broth and stir regularly. See the article for more tips on getting your risotto perfect!

  6. Stir in the finely chopped beets and nutritional yeast. Use as much or as little nutritional yeast as you like to suit your taste.

  7. Divide between six bowls and top with fresh dill weed, green onions and fresh beet slices (if using). Serve immediately.

Risotto is commonly served as a stand alone dish. However, if you would like to bulk it up a bit, you could add some grilled tofu or tempeh and a side salad.


Plantfull Kitchen guest blogger Rachel Steenland of The Plant Riot shares her passion for living a plant-based lifestyle.

Instagram @theplantriot

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