SHA Magazine Healthy Nutrition

Healthy recipe: Mushroom and beetroot risotto

SHA Wellness Clinic

October 26, 2017

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

[:es]30 minutos[:en]30 minutes[:]

Serves

[:es]5[:en]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!