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Creamy Beetroot and Red Fusion Risotto

Protein Creamy Beetroot and Red Fusion Risotto recipe from Bulk Nutrients

Makes: 6 servesCalories: 179Difficulty Level: ModeratePreparation time: 20 minutesCook time: 40 minutesTotal time: 60 minutes


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

Nicole Frain

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!

More about Nicole Frain

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Bulk Nutrients' Red Fusion a 100% natural blend of the highest quality fruit and vegetable extracts
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