Beet Chocolate Risotto (Vegan)
Serves: 4-6
  • 250g (1 ½ cups, about 3 beets) beetroot, cooked
  • 400ml (13.5 fl oz, 1 can) coconut milk
  • 1 cup water
  • 50 g (¼ cup) sugar
  • 1 teaspoon vanilla extract
  • 200g (1 cup) risotto rice
  • 1 tablespoon coconut oil (or vegetable oil)
  • 50g (1.75 oz) dark chocolate
  1. Puree the cooked beets until smooth and set aside.
  2. In a small saucepan, gently heat the coconut milk with 1 cup of water, sugar and vanilla. When hot, turn off the heat but keep on the stove.
  3. In a large saucepan, heat the rice and coconut oil for a few minutes, stirring to coat evenly. When hot, add a ladle of water and stir until absorbed. Add a ladle of the coconut milk and stir constantly until absorbed. Continue adding ladles of coconut milk, ensuring each one is fully absorbed before adding the next one. It should take about 25 minutes. Stir in the pureed beetroot and heat.
  4. Melt the chocolate and drizzle over the beet risotto. Serve immediately.
Recipe by Veggie Desserts at