Mushroom and beet risotto
144
- Prep Time15 mins
- Total Time50 mins
- Makes4 servings
Photo, Roberto Caruso.
A creamy, colourful vegetarian dish that's perfect for winter. Tip: Steady stirring over a low simmer is what really makes this saucy risotto utter perfection.
Ingredients
3/4 cup red wine, divided
1 14-g pkg dried porcini mushrooms, crumbled
2 cups vegetable broth
2 tbsp butter
2 cloves garlic, minced
2 shallots, diced
1 cup arborio rice
1 beet, peeled and grated
3/4 cup grated parmesan
1 tsp thyme leaves
Garnish
amaranth sprouts
beet chips
shaved parmesan
Instructions
Pour 1/4 cup wine over porcini mushrooms in a small bowl. Microwave for 30 sec. Let stand until rehydrated.
Combine broth with 1 1/2 cups water in a medium saucepan. Cover and bring to a boil. Reduce heat to low to keep warm.
Melt butter in a large wide saucepan set over medium. Add garlic and shallots, and cook until fragrant, about 2 min. Add rice and stir until glossy, about 1 min. Add remaining 1/2 cup wine, porcini mushrooms and liquid. Stir until rice has absorbed all of the liquid, 2 to 3 min. Add 1/2 cup of broth mixture. Stir often until most of the liquid is absorbed, 3 to 6 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so that mixture is simmering. Stir often, until rice is tender to the bite.
Stir in grated beet until warmed through. (The entire stirring and cooking process should take 25 to 30 min. The risotto should be slightly saucy but not soupy.) Stir in grated parmesan and thyme, and remove from heat. Garnish with amaranth sprouts, beet chips and shaved parmesan. Serve immediately.
Nutrition (per serving)
Calories 349, Protein 12g, Carbohydrates 51g, Fat 10g, Fibre 2g, Sodium 689mg.
Good source of Folate.