Easy Root Vegetable Risotto Recipe

Are you on the hunt for a mouthwatering, satisfying meal that ticks all the boxes? Look no further than this Easy Root Vegetable Risotto Recipe, designed to cater to both vegetarians and meat-eaters alike.

This Easy Root Vegetable Risotto Recipe post may contain affiliate links which means we receive a small commission at no cost to you when you make a purchase. As an Amazon Associate I earn from qualifying purchases.

Easy Root Vegetable Risotto Recipe

It's a delightful dish that combines the earthy flavors of seasonal root vegetables with the creamy goodness of risotto.

With just the right amount of richness and comfort, this recipe is perfect for those looking for a satisfying meal that's as effortless as it is delicious.

Are you looking for more recipes like our Root Vegetable Risotto?

I absolutely love slow cooker and crock pot recipes because they free up so much of my time, like this Slow Cooker Tomato Basil Soup Recipe. I just pop everything into the slow cooker in the morning and by dinner time, it’s all set!

How to Make This Easy Root Vegetable Risotto Recipe

Easy Root Vegetable Risotto Recipe Ingredients

• 1 cup arborio rice (risotto rice)
• 4-5 cups stock (your preference): vegetable stock (you can make this for non-vegetarians using beef or chicken stock)
• 1 cup dry white wine (This is optional, you can also simply use another cup of stock in its place).
• ½ to ¾ cup avocado or olive oil
• 1 large onion
• 3 large carrots
• 1 large beet
• 3-4 cloves of fresh garlic
• sea salt and pepper to taste 

Easy Root Vegetable Risotto Recipe Directions

Use your blender or food processor along with about one cup of stock to puree the garlic and onion. 

Heat a large pot to medium with the avocado or olive oil. 

Add the onion mixture to the pot and cook until the onion is translucent, this is usually about 5-8 minutes. 

At that point, add in the cup of dry rice and stir, you want the oil hot enough that it is going to look almost as though it is frying the rice but not so hot that it will burn anything. 

Let this cook for a few minutes before slowly adding in the first cup of stock.

Stir every minute or so until the liquid has been absorbed, then add in the option dry white wine, stir, add in another cup of stock…

While the first cup or two of liquid is cooking into the rice, use a cup of stock to blend down the carrots, mix this entire carrot stock in when next needing to add liquid. 

Then do the same for the beets. 

Continue slowly stirring in the liquid until you have a creamy consistency and the rice grains are cooked completely through.  Let cool for a few minutes before enjoying. 

I served this up with a little bit of fresh cracked pepper and steamed cauliflower.

I can't wait for you to try this Easy Root Vegetable Risotto Recipe for Meatless Monday!

Share this Easy Root Vegetable Risotto Recipe with your friends and family on social media!

If you love this Easy Root Vegetable Risotto Recipe for Meatless Monday as much as we do, please leave me a 5-star review below and help me share this recipe on Facebook, Twitter and Pinterest!

If you do make the recipe, I hope you’ll share that you tried it on Pinterest! I love it SO MUCH when readers share their feedback! 

To print this Vegetarian Easy Root Vegetable Risotto Recipe, simply click the recipe card below!

I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!

Easy Root Vegetable Risotto Recipe

Jennifer

No ratings yet

Print Recipe Pin Recipe Save RecipeSaved!

Ingredients

  

1x2x3x

• 1 cup arborio rice risotto rice
• 4-5 cups stock chicken, beef or vegetable
• 1 cup dry white wine This is optional, you can also simply use another cup of stock in its place.
• ½ to ¾ cup avocado or olive oil
• 1 large onion
• 3 large carrots
• 1 large beet
• 3-4 cloves of fresh garlic
• sea salt and pepper to taste

Instructions

 

• Use your blender or food processor along with about 1cup of stock to puree the garlic and onion.  Heat a large pot to medium with the avocado or olive oil.
• Add the onion mixture to the pot and cook until the onion is translucent, this is usually about 5-8 minutes.  At that point, add in the cup of dry rice and stir, you want the oil hot enough that it is going to look almost as though it is frying the rice but not so hot that it will burn anything.
• Let this cook for a few minutes before slowly adding in the first cup of stock. Stir every minute or so until the liquid has been absorbed, then add in the option dry white wine, stir, add in another cup of stock…
• While the first cup or two of liquid is cooking into the rice, use a cup of stock to blend down the carrots, mix this entire carrot stock in when next needing to add liquid.  Then do the same for the beets.
• Continue slowly stirring in the liquid until you have a creamy consistency and the rice grains are cooked completely through.  Let cool for a few minutes before enjoying.  I served this up with a little bit of fresh cracked pepper and steamed cauliflower.

Tried this recipe?Let us know how it was!

Thank you so much for all of your support! Each time you share a recipe on social media, it helps me pay for my hosting fees and expenses so that I can keep bringing you these fun recipes!