Beef Risotto with Fried Mushrooms
- Contains Dairy
Ingredients
- 2 large beetroots
- 7oz risotto rice
- 1 onion finely diced
- Dash white wine
- 2 tbsp sour cream
- 0oz butter
- 0oz parmesan grated
- 0 gallons vegetable broth
- Pinch salt & pepper
- 4-6 tbsp olive oil
Instructions
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.