Creamy Beetroot and Red Fusion Risotto
Makes: 6 servesCalories: 179Difficulty Level: ModeratePreparation time: 20 minutesCook time: 40 minutesTotal time: 60 minutes
Ingredients
- 1 scoop 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.
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!
More about Nicole Frain
Featured Products
Red Fusion
$30.00A 100% natural blend of the highest quality fruit and vegetable extracts, Red Fusion is perfect to support energy levels, immunity and general wellbeing.
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