Creamy Beetroot And Red Fusion Risotto

Creamy Beetroot And Red Fusion Risotto

Posted by Nicole Frain on Jan 25, 2019

Serves 6


  • 1 scoop Bulk Nutrients Red Fusion
  • 1 1/2 cup risotto rice
  • 4 beetroots - Peeled and chopped
  • 150g brown mushrooms - Sliced
  • 1 clove garlic
  • 500ml salt reduced vegetable stock
  • 500ml water
  • 50g goat cheese to garnish
  • 50g walnuts to garnish - Chopped
  • Parsley to garnish


  1. Bring 500ml of water to boil in a pot.
  2. Place diced and peeled beetroot pieces in and cook until softened. This should take approximately 40 minutes.
  3. Allow beetroot to cool and remove from water. DO NOT drain water you will use this later.
  4. Meanwhile, saute mushrooms until tender and set aside.
  5. Dice beetroot into smaller cubes. About 1-2cm in size.
  6. Place beetroot water back on to come to a simmer. Add vegetable stock.
  7. In a separate pot on a medium, high heat place 2 tablespoons of butter and garlic.
  8. Then add risotto rice and stir to coat.
  9. Once rice is coated add a ladle of simmering beetroot liquid one at a time. As each ladle is absorbed, add another. You will need to stir continuously.
  10. Once cooked, stir in diced beetroot, mushroom and Red Fusion.
  11. Serve between into 6 bowls.
  12. Top with crumbled cheese, walnuts and parsley.

Nutritional Information

Per serve (300g ) / Per 100g

Energy (kJ): 733/244 | Protein (g): 6.7/2.2 | Fat (g): 8.3/2.8 | Saturated Fat (g): 1.8/0.6 | Carbohydrates (g): 16.8/5.6 | Sugar (g): 3.8/1.2 | Sodium (mg): 4440/1480

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