“Mouthwatering Nordic Vegetarian Feast: Wild Mushroom Risotto with Roasted Beetroot Salad”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup Arborio rice 4 cups vegetable broth, warmed 2 cups wild mushrooms (chanterelle, porcini, or oyster) 1/4 cup white wine 1/4 cup grated Parmesan cheese 3 medium beets, roasted and cubed 1/4 cup arugula 2 tablespoons olive oil Salt and pepper, to taste

Instructions

1. Begin by preparing the risotto: In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the Arborio rice and stir until lightly toasted. Pour in the white wine and cook until absorbed. Gradually add the warmed vegetable broth, stirring constantly and allowing each addition to be absorbed before adding more. Once the rice is cooked al dente, stir in the grated Parmesan cheese and season with salt and pepper. Fold in the wild mushrooms and set aside. For the roasted beetroot salad, preheat the oven to 400°F (200°C). Wrap each beet in foil and roast for about 45 minutes or until tender. Once cooled, peel and cube the beets. In a separate bowl, combine the cubed beets, arugula, and remaining olive oil. Season with salt and pepper to taste.

Chef’s Insight

The key to a perfect risotto is constant stirring, ensuring that each addition of broth is absorbed before adding more.

Notes

Ensure that the beets are completely cooled before peeling and cubing to avoid burns from the steam released as they cool.