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.
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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.
Here is just a quick list of what ingredients are in this amazing vegan beetroot risotto. The exact quantities are in the recipe card below.
- Hummus original or homemade with a tin of chickpeas
- Precooked beetroot
- Garlic cloves
- White wine or white balsamic
- Nutritional yeast
- White miso
- Vegan Parmesan
- Spring onions and a few beetroot pieces for garnish
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.
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.
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 vegan rice dishes:
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