Beetroot Risotto

Duration75 mins
Beetroot Risotto
Beetroot risotto is an easy, healthy and nutritious vefan food. 


1 big beetroot 2 small or one large onion 2 pcs garlic clove 1 tablespoon virgin olive oil 1 tsp dried thyme 1 tsp red wine vinegar 1/2 teaspoon salt 1 l water 2 cubes of vegetable broth 250 g risotto rice or spelt risotto grain


  1. Shred the onion and garlic.
  2. Fry a pinch of oil with onions and garlic. Season with thyme and red wine vinegar while baking.
  3. Season last with salt and black pepper.
  4. Grate the beetroot (you don't necessarily need to peel, but you'll end up worth cutting off).
  5. Pour all the ingredients into the tin.
  6. Soak the vegetable broth cubes in boiling water, add 0.5tl salt
  7. Pour the beetroot-onion mixture and the risotto rice into the tin and pour the water seasoned with a cube of vegetable broth on top.
  8. Mix all the ingredients well together.
  9. Bake in the oven at 175 °C for about 75 mins. Add water if necessary.

Rote Beete Risotto