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Beetroot Risotto

Yields1 Serving

 500g beetroot, chopped into small cubes
 2 garlic cloves, chopped
 2 tbsp NOMU Extra Virgin Olive Oil
 1 tsp NOMU Cook’s Collection Origanum
 1 red onion, chopped
 250g risotto rice
 800 ml Prepared NOMU Vegetable STOCK
 1 tsp ginger, crushed
 100g mushrooms, chopped
 1 tsp NOMU Cook’s Collection Chilli Powder
 Parmesan (Grated for seasoning)
 NOMU Sea Salt
 NOMU Black Pepper

Preheat oven to 180° C.

Place the cubed beetroots and chopped garlic onto a baking tray. Drizzle with NOMU Extra Virgin Olive Oil and NOMU Origanum. Bake for 40 minutes.

Place the chopped red onion and a glug of NOMU Extra Virgin Olive Oil into a medium sized pan, and fry on a low heat for about a minute. Add the risotto rice and stir for 2 minutes, before pouring in the prepared NOMU Vegetable Fond and the crushed ginger. Stir regularly until the risotto is cooked through. (you may have to add more boiling water if the stock evaporates too much.)

Fry the chopped mushrooms in some NOMU Extra Virgin Olive Oil a separate pan until soft, seasoning with NOMU Chilli Powder if you wish.

When the beetroot and garlic is done and soft, stir it into the risotto rice. Serve risotto on a plate, garnished with some mushrooms and Parmesan, and seasoned to taste with a NOMU Sea Salt and Black Pepper.