Creamy Beetroot and Red Fusion Risotto

• 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

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 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!