Elegant Vegetarian French Dinner: Wild Mushroom Risotto and Roasted Beet Salad

Allergens

Gluten-free (if using gluten-free vegetable broth)

Ingredients

• 2 cups Arborio rice
• 1/2 cup white wine
• 4 cups vegetable broth, warmed
• 8 oz wild mushrooms (chanterelles, porcini, or hedgehogs), sliced
• 4 medium beets, roasted and thinly sliced
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 3 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Begin by roasting the beets until tender. Preheat your oven to 375°F (190°C), wrap each beet in aluminum foil, and bake for 45 60 minutes or until easily pierced with a fork. Let them cool, then peel and slice. Next, prepare the wild mushroom risotto. In a large saucepan, melt butter over medium heat. Add onion and garlic, sautéing until softened. Stir in Arborio rice and toast for 2 minutes to coat with butter. Pour in white wine and cook until absorbed. Slowly add warmed vegetable broth, one cup at a time, stirring constantly until each addition is fully absorbed before adding the next. When all the broth has been incorporated, stir in sliced wild mushrooms and season with salt and pepper to taste. Cook for 5 more minutes or until rice is al dente. Assemble the dish by dividing risotto between two plates, topping each with a generous portion of roasted beet slices. Drizzle any remaining pan juices from the mushrooms over the beets and sprinkle each plate with crumbled goat cheese and toasted walnuts. Garnish with fresh parsley and serve immediately.

Chef’s Insight

To ensure the risotto is creamy, stir constantly during the cooking process to prevent sticking and add more butter or milk if needed.

Notes

If using fresh wild mushrooms, be sure to clean them thoroughly before slicing.