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  • Writer's pictureThe Nourishing Kitchen


If you follow my Instagram, you will know our very first attempt of growing our own veg has become a huge success and now it’s pretty much a jungle. One of many being beetroot so I was super excited to get something together in the kitchen. I’ve never had a beetroot risotto before and always wanted to try it so, this was a double challenge for me but I’m so happy with the outcome and excited to share it with you. With the added creaminess of tahini and almond milk, you really don’t feel like you are missing out.

Prep Time: 10 minutes Cook Time: 45 minutes Serves: 2


for risotto

· 150g risotto rice

· 4 beetroots

· 1 vegetable stock cube – 500ml water (I use Kallo)

· 1 onion

· 2 garlic clove

· 100ml plant based milk

· 1 tbsp apple cider vinegar

· 1 tbsp tahini

· 4 sprigs of parsley

· ½ lemon

· 2 tbsp pumpkin seeds

other ingredients

· 2 tbsp olive oil

· salt


1. Pre heat oven to 180° fan

2. Peel and cut beetroot into small chunks. Place on a baking tray with 1tbsp of olive oil and salt. Roast in the oven for 30 minutes

3. Cut onion and garlic. Heat a medium size pan, on a medium heat with the remaining olive oil and add the onion and garlic. Cook until soft

4. Add the risotto rice to the pan and cook for 5 minutes before adding the water and stock cube

5. Put a lid on the pan and leave to simmer for 40-45 minutes. Add more water throughout if needed and stir occasionally

6. Once the rice has cooked, stir in the tahini, milk and apple cider vinegar until creamy and smooth. Add the roasted beetroot and mix

7. Plate up the risotto and top with parsley, lemon juice and pumpkin seeds

Enjoy, xx



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