Healthy recipe: Mushroom and beetroot risotto

For SHA Wellness Clinic
|
Thursday October 26th, 2017
Healthy nutrition

Risotto is always a go-to dish for any dinner, especially when you discover a different and healthy version that isn’t your typical risotto recipe. This recipe stands out for its vibrant colour and for its star ingredient, oats! Without a doubt, this recipe is like no other, and will leave everyone wanting more! Try this exclusive and delicious recipe from SHA Wellness Clinic’s new autumn menu.

 

 

Preparation time

30 minutes

Serves

5

Ingredients

 

  • Oat grain ingredients:
  • 300g oat grains
  • 1/3 strip of kombu algae
  • 600ml water
  • Beetroot cream ingredients:
  • 500g cooked beetroot
  • 200g rice cream
  • 125ml lime juice
  • Lemon thyme to taste
  • Fresh oregano to taste
  • Salt to taste
  • Pepper to taste
  • Sautéed risotto ingredients:
  • 300g leek
  • 60g cooked beetroot cubes
  • 100g varied mushrooms
  • 1 garlic clove
  • Olive oil
  • Salt to taste
  • Pepper to taste
  • Sautéed mushrooms ingredients:
  • 60g shimeji mushrooms
  • ½ garlic clove
  • Touch of sake
Preparation

Preparing the oats:

Cook the oats in a pot with double the amount of water and a third of a kombu algae strip on low heat and covered.

Preparing the beetroot cream:

Remove the leaves of the fresh herbs, squeeze the limejuice and blend all the ingredients with the help of a hand blender until the mix becomes a smooth cream. Add salt and pepper to taste.

Preparing the sautéed risotto:

Sauté all the vegetables with a little bit of olive oil, add salt and set aside.

Preparing the shimeji mushrooms:

  • Sauté them in the wok at a strong heat.

Final preparation:

When all of these steps have been completed, add the sautéed risotto mix and the oats in a pan until it’s warm, then add the beetroot cream and mix all together until it’s a uniform risotto.

Final touch:

Add some pea sprouts to garnish the risotto!

 

 

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