Golden Beetroot Risotto (Vegan or Meat)

Vegetarian , Vegan , Meat


1 1/2 cups arborio rice

1-2 golden beetroot - cooked & grated (Oamaru Organics)

1 peeled carrot – grated (Ettrick Gardens)

3 full celery sticks - thinly cut, saving the leaves for garnish (Oamaru Organics)  

1 onion - thinly cut (Ettrick Gardens)

2-3 cloves garlic - crushed (Te Mahanga)

2 Tbsp garlic infused olive oil (Dunford Grove)

2 tsp oregano

2 Tbsp nutritional yeast

1 cup white wine 

1 pinch of saffron - added to the warm stock.   

1- 2 litres of good vegetable stock heated  

Fresh black pepper

Sea salt 


Meat Version:

1 Tbsp olive oil (Dunford Grove)

Bacon hock (Havoc Farm Pork)

Grated parmesan


Vegan Version:

1 block of fresh tempeh (Marie’s)

1 Tbsp maple syrup

2 Tbsp soy sauce 

2 Tbsp garlic infused olive oil (Dunford Grove)

Fresh black pepper

1 tbsp sriracha sauce 


Using a heavy based pan, add olive oil, heat, then add garlic, celery, and onions, and sauté until soft. Add the oregano and yeast, then the rice, cook off for 4 to 5 minutes. Once the rice has started to colour, start adding in the wine a little bit at a time until all the liquid has gone. Then add the hot saffron stock, only 1/2 cup at a time, stirring to make sure all the liquid has gone. The rice will need to be just cooked before adding in the beetroot and carrots. Cook for a further 5 minutes, you may need to add more stock at this point, as the vegetables can sometimes dry out the risotto. 

Serving the risotto with meat: I fried off some of the leftover bacon hock meat (from the Bacon Hock Soup recipe) in 1 Tbsp of olive oil in a hot pan and sprinkled it over the hot risotto, garnishing with celery leaves and grated parmesan.   

Serving the risotto Vegan: I used Marinated tempeh: Mix all ingredients in a bowl except tempeh. Cut the tempeh into thin slices and add the marinade, leave for a couple hours then drain and fry off in a hot pan, sprinkle it over the risotto and garnish with celery leaves. 

Note: Freeze any leftover risotto for another day, Chef Amy has a plan for next week!


Recipe by: Amy Dougherty


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