This colorful hungarian-inspired risotto makes the perfect Oscars pre-game meal! While risotto takes a bit of babysitting, this creamy treat is well worth it.

The Grand Budapest Beet Risotto [Vegan, Gluten-Free]



Cooking Time




  • 1 lb of beets, washed, roasted and peeled
  • 1 small onion, chopped
  • 1 cup arborio rice
  • 1 tbs paprika
  • 1/4 tsp salt
  • 1 tsp black pepper
  • 2 tbs extra virgin olive oil
  • 1/2 cup dry white wine
  • 4 cups veggie broth


  1. Blend your beets with 1/2 cup of broth and set aside.
  2.  In a medium-sized pot over medium heat, cook your onion for 2-3 minutes until golden.
  3.  Add your rice and wine. Move heat to medium-low and simmer for 1 minute, stirring.
  4.  Add 1/2 cup of broth and stir until liquid is absorbed, approximately 2-3 minutes. Repeat this process by adding 1/2 cup of broth at a time and stirring continuously. Repeat until you're about 3/4 of the way through the broth, about 12-14 minutes.
  5.  Add your pureed beets and spices and stir until all liquid is absorbed. Continue adding your remaining broth in 1/2 cup intervals until the rice is thick and creamy, approximately 6 minutes.