vegan risotto
vegan risotto

Vegan Risotto with Beetroot


July 19, 2019


Preheat the oven to 356 °F .

Chop the beetroot and the mushrooms. In a lined baking tray add the chopped beetroot with olive oil, rosemary and olive oil.

Bake for 15 minutes.

In a frying pan heat the olive oil and sauté the garlic and the onion, then add the rice. Stirring to coat, then add the wine.

When the wine has been absorbed, add the water or veggie stock slowly until the risotto is ready. Season to taste.

Stir in the mushrooms, and the beetroot. Add a tablespoon of Violife just like Cream Cheese Original and sprinkle with Violife just like Parmesan grated. Garnish with walnuts, Violife just like Parmesan flakes and a rosemary twig.


PREP TIME: minutes 30 mins


1 tbsp Violife just like Cream Cheese Original

3-4 tbsp Violife just like Parmesan grated & 3-4 tbsp Violife just like Parmesan to serve

1 + 1/3 cups Arborio rice

3 + 1/2 cups fresh beetroot

2/3 cup mushrooms



Lemon and zest

1 red onion

1 garlic clove, finely chopped

2/3 cup white wine

2 + 1/2 cups water or vegetable stock

2 tbsp olive oil


Nutrition Facts

Nutrition Information per Serving


*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by