Pink Vegan Risotto
Our Pink Vegan Risotto recipe is a rich, creamy blend of savory and sweet flavors with a healthy, vegan twist!
Servings: 4 people
Calories: 416kcal
Ingredients
- 2 beets medium, peeled and grated
- 3 cups low sodium vegetable broth
- 1 cup water
- 1 tablespoon olive oil
- 1 yellow onion finely chopped
- 3 garlic cloves minced
- Dash of salt and pepper
- 1 1/2 cups aborio rice
- 1/4 cup dry white wine vegan
- 1/3 cup full fat coconut milk
- 1/4 cup vegan parmesan
- 3 tablespoons parsley fresh, chopped
Instructions
- Combine beets, vegetable broth, and water in a large saucepan and bring to a boil. Reduce heat; simmer, uncovered for 5 minutes
- Meanwhile, heat the olive oil over medium-high heat in a large pan. Add the onions, garlic, salt and pepper and cook for 3-4 minutes
- Add the rice to the pan, then add dry white wine and stir until absorbed
- Stir in 1 cup of the beet mixture. Reduce heat to low and mix until liquid is absorbed. Continue this method one cup at a time until all of the liquid is absorbed.
- Once the beet liquid has been absorbed, pour in the coconut milk and stir until fully absorbed.
- Once ready, gently mix in the vegan parmesan.
- Top with parsley and serve.
Nutrition
Serving: 1.5cups | Calories: 416kcal | Carbohydrates: 72g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Sodium: 112mg | Potassium: 308mg | Fiber: 5g | Sugar: 5g | Vitamin A: 267IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 5mg |
| SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14