Ballerina Bites: Beetroot Hummus Risotto

What a month February has been! Hopefully everyone's bodies are well and truly starting to settle back into their full-time routine now and let go of the customary post-holiday stiffness. However as the year starts to ramp up (and with Valentine's Day just behind us), now is the perfect time to give your body a little extra love with some veggie-packed goodness to keep you powering through those busy schedules! And what better way to do it than with this irresistibly tasty Risotto recipe from our favourite foodie ballerina-come-blogger Ballerina Bites (aka. Alexandra McMaster). Treat yourself!

Beetroot Hummus Risotto

This recipe is by no means a traditional risotto; however the final dish resembles something just as comforting as the traditional version, without the need to slave over the cooktop for hours!! Win!

My ‘Beetroot Hummus Risotto’ begins with a base of beetroot hummus, which I simply stir through cooked brown rice. I then top the rice with herby sautéed mushrooms & brussel sprouts to add an extra serve of veg and an utterly delicious contrasting element to the dish.

*Disclaimer: I also want to mention that despite what you hear, brussel sprouts can be delightful when seasoned and cooked correctly. I promise you by the end of this dish you’ll be looking forward to your next serve of the humble sprout.

Ingredients

Beetroot Hummus

1 can chickpeas, drained & rinsed

1 medium cooked beetroot (I buy pre-cooked beets)

1 garlic clove, peeled

Juice of 1 small lemon

2- 3 tbsp water

1 heaped tbsp tahini

1 tbsp olive oil

¼ tsp ground caraway seeds

Salt & pepper to taste

Other Ingredients

½ cup brown rice

1 cup water

2 heaped tbsp beetroot hummus

A small handful chives, finely sliced

1 tsp olive oil

½ dozen mushrooms, sliced

½ dozen Brussel sprouts, halved or quartered

½ - 1 tsp mixed herbs

A good pinch ground caraway seeds

Salt & pepper to taste

A small handful chives, finely sliced

Nutritional yeast (optional)

A wedge of lemon

Method

To a blender add all hummus ingredients and blend until smooth.
Scoop into an airtight container and store in the fridge. (Lasts up-to one week)
Add rice and water to a small saucepan.
Bring to a boil before covering, then reducing heat to low. Allow to cook for 20mins or until liquid has fully absorbed.

Meanwhile add olive oil, mushrooms and brussel sprouts to a pan.
On medium heat, gently sauté until mushroom juices have evaporated and brussel sprouts are tender. (This is where you can go wrong with the sprouts! Make sure you cook them thoroughly and they aren’t raw in the centre. You may need to add extra water for sautéing.)

Then stir through mixed herbs, ground caraway seeds and chives.
Once rice is cooked add hummus and chives. Heat and stir before serving in your bowl along with the herby veggies.

Finally sprinkle with nutritional yeast and a squeeze of fresh lemon juice.

Serves 1.