Exquisite Nordic Vegetarian Snack Trio: Wild Mushroom Risotto, Roasted Beetroot Salad, and Dill-Infused Quinoa Cakes

Allergens

Gluten, Eggs, Dairy (if using parmesan cheese)

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 3 oz wild mushrooms (chanterelle, porcini, etc.), sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 medium beets, peeled and diced
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 cups cooked quinoa
• 1/2 cup fresh dill, chopped
• 1/3 cup grated parmesan cheese (for vegetarians)
• 2 eggs, beaten

Instructions

1. Preheat oven to 400°F (205°C). Toss beets with olive oil, salt, and pepper. Roast in the oven for 30 minutes or until tender. Let cool, then toss with balsamic vinegar.
2. Heat olive oil in a large saucepan over medium heat. Add Arborio rice and cook, stirring constantly, for 2 minutes. Gradually add warm vegetable broth, 1 cup at a time, stirring frequently until rice is tender and creamy. Season with salt and pepper to taste.
3. In a separate pan, sauté wild mushrooms in butter or olive oil until tender. Add to risotto during the last few minutes of cooking.
4. For the quinoa cakes, mix cooked quinoa, dill, parmesan cheese (if using), and beaten eggs in a large bowl. Season with salt and pepper to taste. Form into 12 round patties.
5. Heat olive oil in a non stick skillet over medium heat. Cook quinoa cakes for 4 minutes per side or until golden brown.

Chef’s Insight

To add a burst of color, use a variety of wild mushrooms in different colors.

Notes

Feel free to substitute any wild mushrooms with your preferred variety.