Mushroom and beet risotto

Prep 15 min
Total 50 min
Serves 4

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3/4 cup
red wine, divided
1 14-g pkg
dried porcini mushrooms, crumbled
2 tbsp
cloves garlic, minced
shallots, diced
1 cup
arborio rice
beet, peeled and grated
3/4 cup
grated parmesan
1 tsp



  • 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.


Calories 349, Protein 12 g, Carbohydrates 51 g, Fat 10 g, Fibre 2 g, Sodium 689 mg. Good source of Folate
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