Vegan Beetroot Risotto (Gluten-free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto made with arborio rice, beetroot, and coconut milk, studded with walnuts and peas. Earthy and slightly sweet with nutty crunch. A comforting vegan dinner ready in 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3.5 oz beetroot (peeled)
- 4.5 cups water
- 2 cloves garlic
- 1 medium onion (chopped)
- 1 tsp ground ginger
- 1 cup risotto rice
- 2 cups vegetable broth
- 4 tbsp walnuts (chopped)
- 2 tbsp coconut milk (optional (helps make it more creamy))
- 1/4 cup green peas
- salt and pepper (to taste)
- coriander (to serve)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 25m
- Sodium
- 1125mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 471mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1125MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.