500g beetroot, chopped into small cubes
2 garlic cloves, finely chopped
1 tsp NOMU Cook’s Collection Origanum
2 tbsp NOMU Extra Virgin Olive Oil
1 red onion, finely chopped
250g risotto rice
800ml prepared NOMU Vegetable STOCK (see instructions on the bottle)
1 tsp ginger, crushed
100g mushrooms, chopped
1 tsp NOMU Cook’s Collection Chilli Powder (optional)
To serve:
Parmesan cheese (optional)
NOMU Sea Salt and Black Pepper
Preheat the oven to 180° C.
Place the beetroot cubes, garlic and Origanum on a baking tray. Drizzle with the Olive Oil and toss to evenly coat. Bake for 40 minutes until soft.
Heat a glug of Olive Oil in a medium frying pan. Fry the red onion over 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 more boiling water if the risotto becomes too thick.)
In a separate pan over medium heat, fry the chopped mushrooms in a drizzle of olive oil until soft and lightly browned. Season with Chilli Powder if you wish.
Remove the cooked beetroot from the oven and stir into the risotto rice.
Dish the risotto onto a plate, garnish with the lightly browned mushrooms, grated parmesan cheese and microgreens. Season to taste with Sea Salt and Black Pepper.
Tip: To make this recipe vegetarian, use a vegetarian-friendly parmesan (or omit it entirely for a vegan meal).
* Recipe and photography by Alida Ryder of Simply Delicious
500g beetroot, chopped into small cubes
2 garlic cloves, finely chopped
1 tsp NOMU Cook’s Collection Origanum
2 tbsp NOMU Extra Virgin Olive Oil
1 red onion, finely chopped
250g risotto rice
800ml prepared NOMU Vegetable STOCK (see instructions on the bottle)
1 tsp ginger, crushed
100g mushrooms, chopped
1 tsp NOMU Cook’s Collection Chilli Powder (optional)
To serve:
Parmesan cheese (optional)
NOMU Sea Salt and Black Pepper
Preheat the oven to 180° C.
Place the beetroot cubes, garlic and Origanum on a baking tray. Drizzle with the Olive Oil and toss to evenly coat. Bake for 40 minutes until soft.
Heat a glug of Olive Oil in a medium frying pan. Fry the red onion over 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 more boiling water if the risotto becomes too thick.)
In a separate pan over medium heat, fry the chopped mushrooms in a drizzle of olive oil until soft and lightly browned. Season with Chilli Powder if you wish.
Remove the cooked beetroot from the oven and stir into the risotto rice.
Dish the risotto onto a plate, garnish with the lightly browned mushrooms, grated parmesan cheese and microgreens. Season to taste with Sea Salt and Black Pepper.
Tip: To make this recipe vegetarian, use a vegetarian-friendly parmesan (or omit it entirely for a vegan meal).
* Recipe and photography by Alida Ryder of Simply Delicious
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