500g beetroot, chopped into small cubes
2 garlic cloves, finely chopped
1 tsp Origanum
2 tbsp Extra Virgin Olive Oil
1 red onion, finely chopped
250g risotto rice
800ml prepared Vegetable Stock
1 tsp ginger, crushed
100g mushrooms, chopped
1 tsp Chilli Powder (optional)
Preheat the oven to 180° C.
Place the beetroot cubes, garlic and Origanum on a baking tray. Drizzle with the Olive Oil and toss to evenly coat. Bake for 40 minutes until soft.
Heat a glug of Olive Oil in a medium frying pan. Fry the red onion over a low heat for 1 minute until translucent. Add the risotto rice and stir for 2 minutes before pouring in the prepared NOMU Vegetable Stock and the crushed ginger. Stir regularly until the risotto rice is cooked through. (Add more boiling water if the risotto becomes too thick.)
In a separate pan over medium heat, fry the chopped mushrooms in a drizzle of olive oil until soft and lightly browned. Season with Chilli Powder if you wish.
Remove the cooked beetroot from the oven and stir into the risotto rice.
Dish the risotto onto a plate, garnish with the lightly browned mushrooms, grated parmesan cheese and microgreens. Season to taste with Sea Salt and Black Pepper.
Tip: To make this recipe vegetarian, use a vegetarian-friendly parmesan (or omit it entirely for a vegan meal).
We take pride in paying attention to the smallest details in everything that we do. For us it’s more than just offering you quality at affordable prices - it’s about being proud to be part of our community.
