Creamy Wild Mushroom Risotto with Roasted Beetroot Salad and Truffle Oil

Allergens

Contains no common allergens unless specified.

Ingredients

• 1.5 cups Arborio rice
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 small white onion, finely chopped
• 8 oz wild mushrooms, sliced
• 4 medium beets, roasted and thinly sliced
• 1 cup arugula
• 1/2 cup shredded Parmesan cheese
• 1 tbsp truffle oil
• Salt and pepper to taste

Instructions

1. Begin by prepping the ingredients: finely chop the onion, slice the wild mushrooms, roast the beets, and grate the Parmesan cheese. In a large pot, heat the vegetable broth over medium low heat. In a separate pan, sauté the onions in olive oil until translucent. Add the Arborio rice and toast for 2 minutes. Gradually add the heated vegetable broth to the rice, stirring continuously. Cook the risotto for 18 20 minutes until the rice is tender and creamy. In a separate bowl, toss the roasted beetroot slices with arugula. Season the risotto with salt and pepper to taste, then fold in the wild mushrooms. To plate, scoop the risotto onto individual plates, drizzle with truffle oil, and top with the beetroot salad.

Chef’s Insight

The key to a perfect creamy risotto is constant stirring and gradually adding broth.

Notes

This recipe is best enjoyed fresh, but can be made ahead and reheated for convenience.