Recipe: Coconut beetroot risotto

Colourful, earthy and simple, this vegan risotto dish is easy to put together for a super-nutritious and delicious meal.


500g raw beetroot (beets), peeled and chopped into quarters

2 tbsp olive oil

1 large onion, chopped

2 garlic cloves, finely chopped

400ml tin of coconut milk

750ml hot vegetable stock

400g arborio rice

100ml white wine

grated zest and juice of 1 orange small bunch of parsley or coriander (cilantro), finely chopped

salt and freshly ground black pepper

1 tbsp balsamic glaze

100g vegan Feta to serve (optional)


Step 1. 

Preheat a fan oven to 200°C.

Step 2

Arrange the beetroot in a large baking tray and bake in the oven for 30–35 minutes until tender. Remove from the oven and transfer half the beetroot to a food processor and blitz. Set aside. Leave the rest to cool, then cut into dice.

Step 3. 

Heat a large saucepan with the olive oil over a medium heat, then add the onion and garlic and cook for 10 minutes, or until softened. Mix the coconut milk with the hot stock in a jug.

Step 4. 

Add the rice to the saucepan, then pour in the wine and cook for a couple of minutes until the liquid has reduced. Lower the heat and add a ladleful of the stock and coconut milk mixture. Stir constantly until the stock and coconut milk mixture has been absorbed, then add another ladleful. Keep repeating this step, and stirring, until all the stock and coconut milk mixture has been added. Add the blitzed beetroot, stir in the orange juice, zest and some of the chopped herbs, then season to taste with salt and black pepper. Keep stirring until the beetroot has heated through.

Step 5. 

Arrange the cubed beetroot on top, drizzle over the balsamic glaze, sprinkle with the remaining herbs and vegan feta (if using) to serve.

Serves 4. 

Make it Vegan Edited extract from Make it Vegan by Madeleine Olivia, published by Hardie Grant. RRP $45. Photography: Ali Green and Clare Winfield.