The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Balsamic Beetroot Risotto & Toasted Seed Topper
It's Valentine's week – and this romantic, pink risotto is better than a box of chocolates! Low effort but packed with wow-factor, thanks to rich beetroot, garlic, balsamic vinegar, nutritional yeast and almond cream. Sprinkle with toasted hazelnuts, sesame and pumpkin seeds.
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 10g hazelnuts (use half) (Nuts)
- 200g raw beetroot (use half)
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 tsp sesame seeds (use half) (Sesame)
- 80g brown rice (use half) (brown rice (100%))
- 180g Tenderstem broccoli (use half)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 tsp pumpkin seeds (use half)
- 2 garlic clove
- 1 onion (use half)
Nutritional Information
Calories: 559
Protein: 15g
Carbs: 55g
Fat: 30g
Ingredients
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 10g hazelnuts (Nuts)
- 80g brown rice (brown rice (100%))
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 onion
- 2 garlic clove
- 200g raw beetroot
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 tsp pumpkin seeds
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tsp sesame seeds (Sesame)
- 180g Tenderstem broccoli
Nutritional Information
Calories: 562
Protein: 15g
Carbs: 55g
Fat: 31g
Balsamic Beetroot Risotto & Toasted Seed Topper
It's Valentine's week – and this romantic, pink risotto is better than a box of chocolates! Low effort but packed with wow-factor, thanks to rich beetroot, garlic, balsamic vinegar, nutritional yeast and almond cream. Sprinkle with toasted hazelnuts, sesame and pumpkin seeds.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 180C. Bring a medium saucepan filled with salted hot water to a boil. Add the rice and boil for 20-25 mins, until nearly cooked, then drain.
- Meanwhile, trim the broccoli. Place on a lined baking tray and toss with 2 tsp oil, a pinch of sea salt and black pepper. Roast for 10-15 mins / air fryer 5 mins, until golden and cooked through.
- Trim, peel and coarsely grate the beetroot. Thinly slice the onion. Finely chop or crush the garlic. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the onion and garlic, then cook for 3-4 mins, until softening. Add the grated beetroot and cook for 5-7 mins, stirring occasionally, until softened.
- Meanwhile, heat a small frying pan over medium-high heat. Toast the hazelnuts, pumpkin seeds and sesame seeds for 1-2 mins, stirring regularly, until beginning to brown. Remove from the heat, and season with sea salt and black pepper.
- To the beetroot pan, add the almond cream, 150ml hot water (75ml for 1 person) and the almost cooked rice. Crumble in the stock cube, stir and simmer for 4-5 mins, until the rice has absorbed most of the liquid. Then stir in the balsamic vinegar and nutritional yeast. Season well with sea salt and black pepper to taste.
- Serve the beetroot risotto with the roasted broccoli. Scatter with the toasted seeds and nuts.
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