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Beetroot Risotto

Beetroot Risotto

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INGREDIENTS
500g beetroot, chopped into small cubes
2 garlic cloves, chopped
1 red onion, chopped
250g risotto rice
1 tsp ginger, crushed
100g mushrooms, chopped
Parmesan (Grated for seasoning)
DIRECTIONS

Preheat oven to 180° C.

Place the beetroot cubes and finely chopped garlic onto a baking tray. Drizzle with NOMU Extra Virgin Olive Oil and NOMU Origanum. Bake for 40 minutes until soft.

Place the chopped red onion and a glug of NOMU Extra Virgin Olive Oil into a medium sized pan and fry on a low heat for 1 minute until translucent. Add the risotto rice and stir for 2 minutes before pouring in the prepared NOMU Vegetable Stock and the crushed ginger. Stir regularly until the risotto rice is cooked through. (Add a little more boiling water if the risotto becomes too thick.)

In a separate pan over medium heat, fry the chopped mushrooms in a small drizzle of NOMU Extra Virgin Olive Oil until soft and lightly browned, seasoning with NOMU Chilli Powder if you wish.

Remove the cooked beetroot from the oven and stir into the risotto rice. Serve the risotto on a plate, garnished with the lightly browned mushrooms, grated parmesan cheese and microgreens. Season to taste with NOMU Sea Salt and Black Pepper.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 500g beetroot, chopped into small cubes
 2 garlic cloves, chopped
 1 red onion, chopped
 250g risotto rice
 1 tsp ginger, crushed
 100g mushrooms, chopped
 Parmesan (Grated for seasoning)

Directions

DIRECTIONS
1

Preheat oven to 180° C.

Place the beetroot cubes and finely chopped garlic onto a baking tray. Drizzle with NOMU Extra Virgin Olive Oil and NOMU Origanum. Bake for 40 minutes until soft.

Place the chopped red onion and a glug of NOMU Extra Virgin Olive Oil into a medium sized pan and fry on a low heat for 1 minute until translucent. Add the risotto rice and stir for 2 minutes before pouring in the prepared NOMU Vegetable Stock and the crushed ginger. Stir regularly until the risotto rice is cooked through. (Add a little more boiling water if the risotto becomes too thick.)

In a separate pan over medium heat, fry the chopped mushrooms in a small drizzle of NOMU Extra Virgin Olive Oil until soft and lightly browned, seasoning with NOMU Chilli Powder if you wish.

Remove the cooked beetroot from the oven and stir into the risotto rice. Serve the risotto on a plate, garnished with the lightly browned mushrooms, grated parmesan cheese and microgreens. Season to taste with NOMU Sea Salt and Black Pepper.

Beetroot Risotto

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