This vegan beetroot hummus risotto has a light earthy taste thanks to the included beetroot and becomes heavenly creamy thanks to the chickpea hummus and Tahini. This vegetarian risotto with beetroot, hummus, nutritional yeast, miso, deglazed with white wine is rounded off with vegan Parmesan. This healthy risotto is the perfect dinner on work or schooldays.
vegan | vegetarian | whole food plant-based (wfpb) | plant-based | healthy | gluten free | oil-free | sugar free | nut-free opt.
The first time I prepared this risotto with the leftovers of my beetroot hummus, I was totally thrilled how good it tasted. It was so good that a few days later I had prepared a risotto with hummus and beetroot again. And it was so incredibly creamy and thanks to the seasonings, this risotto was anything but boring.
My two kids were thrilled when I made this risotto again, and I knew I had to share this risotto recipe with you here.
What do you need for a vegan beetroot hummus risotto?
- Rice
- Hummus original or homemade with a tin of chickpeas
- Precooked beetroot
- Garlic cloves
- Shallots
- White wine or white balsamic
- Nutritional yeast
- White miso
- Lime
- Vegan Parmesan
- Spring onions and a few beetroot pieces for garnish
How is the risotto prepared?
First, cook the rice (brown rice) according to the package instructions.
In the meantime, cut the shallot finely and fry it with chopped garlic cloves in a pan. When the shallots turn brown, slowly deglaze them with white wine and wait until it is completely overcooked. If you do not use white wine, just add the balsamic to the hummus.
In the meantime, you can process the hummus, beetroot and the remaining ingredients into a creamy sauce in a food processor.
When the rice is cooked, add everything to the onions and stir vigorously until the rice is completely mixed with the hummus cream.
Serve with a green salad.
Can I freeze the beetroot risotto?
Risotto can be easily frozen, just let the risotto cool and then put in an airtight container in the freezer. There the vegan beetroot risotto lasts for 2-3 months.
What can you do with the leftovers?
You can serve the leftovers as before or try to make patties out of them, just put the leftovers in a food processor and mix with some breadcrumbs.
More Beetroot Recipes:
More rice dishes:
Creamy savoy cabbage with rice
Do not forget to Pin on Pinterest
Have you tried the recipe?
If you tried the vegan Beetroot Hummus Risotto, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake. I also would love to hear your feedback, so I can share it on my social media channels.
Vegan Beetroot Hummus Risotto
This vegan beetroot hummus risotto has a light earthy taste thanks to the included beetroot and becomes heavenly creamy thanks to the chickpea hummus and Tahini. This vegetarian risotto with beetroot, hummus, nutritional yeast, miso, deglazed with white wine is rounded off with vegan parmesan. This healthy risotto is the perfect dinner on work or school days.
vegan | vegetarian | whole food plant-based (wfpb) | plant-based | healthy | gluten free | oil-free | sugar free | nut-free opt
Ingredients
- 2 cups (500ml) of rice, cooked according to the package instructions
- 10 oz (280g) hummus original or home-made with a can of chickpeas
- 3 ⅓ cups (500g) pre-cooked beetroot
- 3 cloves of garlic
- 2 shallots
- ½ cups (120 ml) of white wine or 2 tbsp white balsamic vinegar
- 2 tablespoons nutritional yeast
- 1 tsp bright miso
- ½ lime, juiced
- ¾ cup - 1 cup (100g) Vegan Parmesan
- Spring onions and a few beetroot pieces for garnish
Instructions
First, cook the rice (brown rice) according to the package instructions.
In the meantime, cut the shallot finely and fry it with chopped garlic cloves in a pan. When the shallots turn brown, slowly deglaze them with white wine and wait until it is completely overcooked. If you do not use white wine, just add the balsamic to the hummus.
In the meantime, you can process the hummus, beetroot and the remaining ingredients into a creamy sauce in a food processor.
When the rice is cooked, add everything to the onions and stir vigorously until the rice is completely mixed with the hummus cream.
Serve with a green salad.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 261Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 134mgCarbohydrates 48gNet Carbohydrates 0gFiber 7gSugar 10gSugar Alcohols 0gProtein 10g
The nutrition is calculated automatically and should be used as an estimate.
This post may contains affiliate links and I may receive a very small commission if you buy through these links at no extra cost. Thank you very much for supporting Ve Eat Cook Bake! More information can be found here.
Leave a Reply