Beef Risotto with Fried Mushrooms

Cooking method:

Ninja Foodi Zerostick Cookware
  • Prep Time: 10 mins
  • Total time: 45 mins
  • Skill Easy
  • Serves 2 people

Beef Risotto with Fried Mushrooms


Tip: Allergy Advice

This dish contains the following allergens: Dairy


  • 2 large beetroots
  • 200g risotto rice
  • 1 onion finely diced
  • Dash white wine
  • 2 tbsp sour cream
  • 20g butter
  • 20g parmesan grated
  • 1l vegetable broth
  • Pinch salt & pepper
  • 4-6 tbsp olive oil

Cooking mode

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  • Step 1

    Preheat the oven to 180C.

  • Step 2

    Peel the beetroot and cut into small, bite-sized pieces. Place on a baking sheet, drizzle with olive oil and salt.

  • Step 3

    Bake for 35 minutes, until tender.

  • Step 4

    Heat some olive oil in a pan.

  • Step 5

    Saute onions in it for 5 minutes until soft.

  • Step 6

    Heat the vegetable broth.

  • Step 7

    Add the rice to the pan and sweat for about 5 minutes , then deglaze with a dash of white wine (let it steam out) and then gradually add the hot broth. Cook for 40 minutes,(keep stirring) until almost cooked.

  • Step 8

    Remove the beetroot from the oven and puree together with some broth until a smooth paste is formed.

  • Step 9

    Once the rice has absorbed all the water. Add the beetroot mixture together to the risotto and cook for a further 5-10 minutes, adding a little hot stock gradually until the consistency is creamy. Pull the risotto off the heat. Stir in a little butter, Parmesan cheese and sour cream. Season with salt and pepper.

  • Step 10

    For the garnish I fried some mushrooms.