Vegan Beetroot and Spinach Risotto Recipe

Gifted products

Given it’s still Plastic Free July, I have teamed up with Smidge for promoting their stainless steel lunch box food wraps (vegan and beeswax wraps are both available) to help you on your plastic free journey. Taking food with you to work, school or on picnic is the best way to make sure you eat nutritious and healthy food, control portion, keep food costs down and cut down on food waste and packaging. If you had enough of boring supermarket sandwiches, want to eat delicious and home made food and cut out all that plastic – then all you need to do is get a plastic free lunch kit and look up simple and flavoursome recipes that make a great packed lunch.

This Vegan Beetroot and Spinach Risotto makes a fab packed lunch. This is actually not a proper risotto as in this vegan recipe no wine or cheese involved, nevertheless it’s bursting with flavours and just looking at the colours will make you feel healthier. Definitely makes a perfect packed lunch, though.

About the Smidge lunch box:

• 3 in 1 – great for travel, cook or simply use to store your leftovers
• 100% leakproof
• oven and freezer safe, from 240°C to – 40°C
• sturdy and built to last a lifetime, thanks to the 18/10 stainless steel
• comes with a removable divider to section and separate

About the Smidge food wraps:

• 100% natural and compostable
• an organic alternative to plastic wrap
• simply wash them in cool water and hang them up to dry

How to Make Vegan Beetroot and Spinach Risotto

First, cut about two small/medium beetroot into halves and roast them in the oven for 50-60 minutes until they are tender (170 degrees). Let them cool and peel them. Chop them into small, about 1.5cm x 1.5 cm cubes. Set them aside.

Add the garlic and the leek slices with the olive oil to a large pan and let them soften on medium heat for 3 minutes. Then add the rice (wash it beforehand). When it starts sticking, add half of the stock.

Tip in the beetroot, the herbs, and the lemon zest. Cook on low heat for about half an hour. Keep adding some more stock until it’s gone. Then check the rice – it should be al dente.

Add the fresh spinach leaves, cook for one more minute and turn off heat. Cover it until serving.

Add some fresh lemon juice – and enjoy!

Does Beetroot Risotto Taste Good?

Yes – to me, it definitely does taste good. I made this a few times and I love it. The colour looks so beautiful and makes the dish interesting and daring even. The flavour is earthy and somewhat sweet because of the beetroot. It feels good to eat it, you just know that you are fueling your body with something very healthy.

What Are The Nutritional Benefits of Beetroot?

Beetroot, often overlooked in the vegetable aisle, is a powerhouse of nutrition that can greatly enhance your health. Packed with essential vitamins and minerals, beetroot is particularly rich in folate, potassium, and vitamin C. This colorful root vegetable supports heart health by promoting healthy blood pressure levels and improving circulation, thanks to its high nitrate content.

Beetroot is loaded with antioxidants, which help combat oxidative stress and reduce inflammation in the body. This makes it an excellent choice for those looking to boost their immune system. Its natural compounds can also enhance exercise performance by increasing stamina. In addition to its health benefits, beetroot is versatile in the kitchen. Can be roasted, juiced, or added to salads.

Vegan Beetroot And Spinach Risotto

Super healthy and bursting with flavours: this beetroot and spinach risotto is simple, earthy and colourful.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Roasting the beetroot 50 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

  

1x2x3x

• 250 g roasted beetroot cubed
• 150 g fresh baby spinach
• 1 medium leek sliced (use as much as possible of the green part!)
• 2 garlic cloves minced
• 250 g arborio rice or other risotto rice
• 1 lemon zested
• 750 ml vegetable stock
• 2 springs fresh thyme
• 2 springs fresh rosemary
• 2 tbsp olive oil
• salt and pepper to taste

Instructions

 

• First, cut about two small/medium beetroot into halves and roast them in the oven for 50-60 minutes until they are tender (170 degrees). Let them cool and peel them. Chop them into small, about 1.5cm x 1.5 cm cubes. Set them aside.

  Add the garlic and the leek slices with the olive oil to a large pan and let them soften on medium heat for 3 minutes. Then add the rice (wash it beforehand). When it starts sticking, add half of the stock.
  
• Tip in the beetroot, the herbs, and the lemon zest. Cook on low heat for about half an hour. Keep adding some more stock until it's gone. Then check the rice - it should be al dente.
  
• Add the fresh spinach leaves, cook for one more minute and turn off heat. Cover it until serving.
  
• Sprinkle some freshly juiced lemon juice over the plate when serving the dish.
  

Keyword beetroot and spinach risotto

Tried this recipe?Let us know how it was!

Check out my other risotto recipes

I have quite a few, simple but delicious risotto recipes on the blog, check them out! Like this Mushroom Risotto Recipe (Vegan or Vegetarian)– aan earthy, purist of a risotto. Doesn’t require much just the risotto rice, mushrooms and some white wine. Or one of my favourites – some might find it strange but only until you tasted it, trust me! – Vegan Roasted Carrot and Garlic Risotto Recipe. Another weeknight favourite at ours is the Vegan Lemon Courgette Risotto