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The Grand Budapest Beet Risotto
[Vegan, Gluten-Free]

ZE By: Zoe Eisenberg

Author Bio

Zoe Eisenberg is a writer, editor, and author of The Lusty Vegan. With a background in health... Read More

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The Grand Budapest Beet Risotto [Vegan, Gluten-Free]

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The Grand Budapest Beet Risotto [Vegan, Gluten-Free]

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This colorful hungarian-inspired risotto makes the perfect Oscars pre-game meal! While risotto takes a bit of babysitting, this creamy treat is well worth it.

Ingredients You Need for The Grand Budapest Beet Risotto [Vegan, Gluten-Free]

1 lb of beets, washed, roasted and peeled
1 small onion, chopped
1 cup arborio rice
1 tbs paprika
1/4 tsp salt
1 tsp black pepper
2 tbs extra virgin olive oil
1/2 cup dry white wine
4 cups veggie broth

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How to Prepare The Grand Budapest Beet Risotto [Vegan, Gluten-Free]

Blend your beets with 1/2 cup of broth and set aside.
In a medium-sized pot over medium heat, cook your onion for 2-3 minutes until golden.
Add your rice and wine. Move heat to medium-low and simmer for 1 minute, stirring.
Add 1/2 cup of broth and stir until liquid is absorbed, approximately 2-3 minutes. Repeat this process by adding 1/2 cup of broth at a time and stirring continuously. Repeat until you're about 3/4 of the way through the broth, about 12-14 minutes.
Add your pureed beets and spices and stir until all liquid is absorbed. Continue adding your remaining broth in 1/2 cup intervals until the rice is thick and creamy, approximately 6 minutes.

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