Dining and Cooking
Risotto

Vegan Beet Risotto



👉 https://chfstps.co/3EebUOm

For this vibrant, healthy take on the Italian staple, we use the whole dang beet to create a ruby-red-and-emerald dish with fresh, bright flavors and a remarkable creamy texture that utterly belies its vegan status. (Vegan, that is, unless you choose to top with some fresh parmesan—and, oh, we do.) Though it’s not necessary to use beet juice as cooking liquid (you can substitute any portion of stock or water instead), we love how the super-absorbent short-grain rice soaks up the earthy beet flavor and turns the rice an eye-popping magenta. And we particularly love how satisfied we feel when we use every part of the vegetable to get the job done.

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36 Comments

  7. Renaldo Rosa

    This tuberous root, always pleasing to everyone for its sweet taste and reddish color, I love risottos for being practical and very tasty, beautiful dish.

  17. BXF 1

    That rissoto looks vibrant & delicious. Don't know if you mentioned it before but is that a black Mafter you're stirring with, if not what is it? I'm interested.

  19. Alex

    Some sort of beet rice stew but this is not risotto…. Didn’t expect this from Chefsteps… boooo

  26. Edward G

    Sold out to Breville. Too many product placements. Trying to upsell paid Chefsteps. I miss the old ChefSteps.

  31. R 12

    The guy is genius but the way he was stirring the risotto is so not like a skilled cook. Maybe he just spent that morning working on his lats & delts in the gym.

  32. Michael Ellson

    I would love to see the team bring back Gastronomy methods for home. Back when I was in culinary school we used to use your videos as intro to gastronomy. It was an exciting time.

  34. Dimitri Albino

    Quoting: “you can add cream… you can add butter… you can add Parmesan…” and “look at this, onion cream”…. Which part of “Vegan” in the title you didn’t get? 😂🤣😂🤣

  36. Mndless

    if you wanted it to be a sweeter risotto, you could always opt to roast your beets in advance instead of juicing them raw. It'll be way sweeter, though, so do with that what you will. I still want to try my hand a making a pumpkin risotto riff on the traditional pumpkin congee from northern China. Sounds like it would be delicious, since I'm a fan of pumpkin.

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