Creamy Beetroot and Red Fusion Risotto
Makes: 6 servesCalories: 179Difficulty Level: ModeratePreparation time: 20 minutesCook time: 40 minutesTotal time: 60 minutes
Ingredients
- 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
Instructions
- Step 1: Bring 500ml of water to boil in a pot.
- Step 2: Place diced and peeled beetroot pieces in and cook until softened. This should take approximately 40 minutes.
- Step 3: Allow beetroot to cool and remove from water. DO NOT drain water you will use this later.
- Step 4: Meanwhile, saute mushrooms until tender and set aside.
- Step 5: Dice beetroot into smaller cubes. About 1-2cm in size.
- Step 6: Place beetroot water back on to come to a simmer. Add vegetable stock.
- Step 7: In a separate pot on a medium, high heat place 2 tablespoons of butter and garlic.
- Step 8: Then add risotto rice and stir to coat.
- Step 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.
- Step 10: Once cooked, stir in diced beetroot, mushroom and Red Fusion.
- Step 11: Serve between into 6 bowls.
- Step 12: Top with crumbled cheese, walnuts and parsley.
Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
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