The recipe below is one I used to make all the time when I had just moved out on my own in New York. It’s simple, nutritious and… yummy!
2 days in the fridge
thick-bottomed, deep pan
1 large beet
2 small shallots
2 cloves garlic
100 g (1 1/4 cups) mushrooms
coconut oil, for sautéing
120 g (2/3 cup) risotto (preferably a whole grain variety)
1 organic vegetable bouillon cube
1 small bulb fennel
1 tbsp green (homemade) pesto
1 tbsp organic soy sauce or tamari (gluten-free soy sauce)
1 small handful basil
1 small handful fresh oregano (optional)
120 g (1/2 cup) soft goat cheese (optional)
Wash the beet and place it in a small saucepan with enough water to cover the beet by a couple of centimeters (an inch). Bring to a boil and simmer until the beet is cooked through, about 15 minutes. Allow the beet to cool. In the meantime, chop the shallots, garlic and mushrooms. Heat a tablespoon of coconut oil in a deep, thick-bottomed pan and sauté the shallots and garlic for about three minutes, until soft and glassy. Add the chopped mushrooms and sauté for an additional minute or so. Rinse the risotto using a sieve and add to the pan. Reduce the heat and sauté the risotto for five minutes until the grains of rice are glassy. Dissolve the bouillon cube in 500 ml (2 cups) of boiled water. Add a splash (+/- 100 ml or a scant 1/2 cup) of the bouillon to the risotto. Stir continuously until the bouillon is absorbed by the rice. Add the next splash of bouillon when the previous addition has been almost fully absorbed. Repeat until you have used almost all of the bouillon. Reserve about 50 ml (a scant 1/4 cup) of the bouillon to add at the end. Remove the risotto from the heat after 20 minutes. At this point, rice should be cooked, but still al dente. Rinse the fennel, remove the skin of the cooked beet and finely grate both. Add the grated vegetables to the risotto along with the soy sauce and pesto and stir well to combine. Chop the fresh herbs and add them as well. Sprinkle with the soft goat cheese to serve.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!