0 from 0 votes
Recipe by Damaris Beems Course: Italian, RecipeCuisine: Italian




Cooking time


Total time





Whether you like beets or not, this looks incredibly good, right? And it is. Red wine, red onions, beets… And some garlic and dill. So incredibly delicious. So fresh. So earthy. And so tasteful.


  • 3 beetroots

  • 500 ml vegetable broth

  • 500 ml red wine

  • 500 gram risotto rice

  • 2 red onions

  • 1 bouquet fresh dille

  • salt and pepper

  • olive oil


  • Cook the beets in their skin for about 30 minutes. Then let them cool off and peel them.
    Cut them into rough pieces and put them in a food processor (what a horrible word this is actually now that I consciously write it down … but that as a side note). Pour in the vegetable stock and mix until smooth.
  • Cut the red onions into pieces. Heat a pan with a thick bottom and pour in the olive oil. Fry the onions for a while. Add the rice to the pan and stir it well in the oil. When the rice no longer ‘talks’ to you, you can add the red wine. Stir well and let the rice absorb all the moisture. Then add the beetroot sauce. Stir well. Since this is a bit thick, the rice will have a hard time absorbing the moisture. Keep stirring well, keep an eye on it. If you think the risotto needs a little more moisture, you can add some vegetable stock. Little by little, not too much at the same time. Keep the lid on the pan so that the moisture remains in the pan to the maximum. Keep the heat low.
  • Add salt and pepper. When you think the rice is almost done, turn off the heat and let the risotto cook for another 10 minutes. In the meantime, finely chop the dill and add it. Stir well and serve.

We bring vegan cooking to the next level

Tag on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Like us on Facebook

1 Comment

  1. Photomontage

    Hey we was just reading your post on my HTC Phone and I was thinking about how well it will work on the new ipad thats coming out. Fleeting thought. Anyway thanks!


Submit a Comment

Your email address will not be published. Required fields are marked *