Golden Beetroot Risotto | Vegan & Low-fat

My newfound love for the golden beetroot got me into buying a huge bag of them yellow beets. The plan was to use them in an adapted version of my Beetroot Tarte Tatin recipe. But a good hearty risotto has got to be the best of all comfort food - the kind that warms you up from head to toe. I personally find risotto to be one of the simplest meal to make. All that is needed is a lot of love and care, and your risotto is sure to return the favour. While you do have to stand with it and constantly stir the rice, preparation time is rather minimal. So, I personally do not shy away from making it since it usually takes me around 30 minutes to make a risotto.

The sweetness of the golden beet in this risotto married the savoury flavours perfectly with a slight tang of lemon juice to balance everything out. I also opted for a little coconut oil and kept the fat content rather low. Since I do not usually cook with onions and garlic, these were not included and neither was any white wine. But trust me, this risotto was nonetheless bursting with flavours. This recipe sure is a keeper. Even Boyfriendlovlie thought that this risotto was the best I had ever made! Well, well!



Ingredients (serves 4)
4 - 5 medium golden beetroot (around 600g, I did reserve one after cooking for garnishing the plates)
1 3/4 cup calrose rice (Arborio is also good)
12 fresh mushrooms
1 vegetable stock cube
Pinch red chili flakes
Few drops of lemon juice
1/2 tablespoon coconut oil
1/2 tablespoon minced ginger
Few sprigs of flat parsley
Salt to taste
Hot water as required

• Begin by peeling the beetroots. 
• Wash them. Then, discard the root area and slice them to 5mm or 1/4-inch thickness.
• Turn the heat to medium and add a little water in a large pan.
• Place the beetroot slices in the pan. Sprinkle with a pinch of salt. 
• Cover and leave them to cook until soft. Then, remove from the pan.
• While beetroot is cooking, prepare the other vegetables.
• Slice the mushrooms and finely chop the parsley.
• Next add the mushrooms into the same pan. No need to add any oil or water. Just sprinkle the mushrooms with a pinch of salt.
• As their own water seeps out, they will cook in their own juice. Cook for 3-4 minutes then remove from the pan and set aside.
• Make up the vegetable broth by diluting the stock cube in 3 cups of hot water. (Mash it down first before adding the water).
• Now add the coconut oil. Allow it to heat up a little bit then add the minced ginger.
• Next add it the rice (do not rinse it). Toss the rice around in the oil to coat every grain.
• Once the rice is translucent around the edges (this should take about 5 minutes), add about 1 cup of the vegetable broth.
• Stir and let the water absorb the liquid.
• Once the liquid is absorbed, add another cup of broth. Stir, then cover and let the rice simmer for about 2 minutes.
• Meanwhile cut the cooked beetroot into smaller pieces.
• Now, uncover the rice and keep stirring. Once liquid is absorbed, add the third cup of broth.
• Keep stirring gently as the liquid is absorbed.
• Now repeat this process by adding 1 cup of hot water at a time until the rice is almost cooked. (I ended up using 5 cups of hot water).
• When the rice is almost done, add in all the vegetables and the chili flakes. Stir well.
• Then cover and turn off the heat.
• Leave the risotto to stand for 5 minutes before serving.