500g beetroot, chopped into small cubes
2 garlic cloves, finely chopped
2 tbsp NOMU Extra Virgin Olive Oil
1 tsp NOMU Cook’s Collection Origanum
1 red onion, finely chopped
250g risotto rice
800 ml 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
NOMU Sea Salt
NOMU Black Pepper
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 drizzle 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 more boiling water if the risotto becomes too thick.)
In a separate pan over medium heat, fry the chopped mushrooms in a drizzle of NOMU Extra Virgin Olive Oil until soft and lightly browned, season with NOMU 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 NOMU Sea Salt and Black Pepper.
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