Vegetarian

beet and mushroom risotto is for Dinner.

beet and mushroom risotto takes 20 minutes to prepare.

beet and mushroom risotto takes 30 minutes to cook.

beet and mushroom risotto makes 2 servings.

The ingredients for beet and mushroom risotto are:

3.5 serving 10g fine gourmet dried mushrooms Porcini (by CLAIREZEKI)
1 glass (3.5 fl oz) Red Wine
1 tbsp Butter, salted
0.33 cup, chopped Onions, raw
1 cup chicken bone broth kitchen basics
2 serving Garlic, cooked (1 clove / serving)
0.33 cup Arborio Rice (Risotto Rice), Dry, Uncooked (by SAPOROUS)
1 cup Shredded Beets (by CTBPDX)
1.5 oz Parmesan Cheese, hard
1 tsp Dried Thyme Leaves (by VGRAEVE)

Here is how you make beet and mushroom risotto:

Pour 1/4 cup wine over porcini mushrooms in a small bowl. Microwave for 30 sec. Let stand until rehydrated.Combine broth with 1/2 cups water in a medium saucepan. Cover and bring to a boil. Reduce heat to low to keep warm.Melt butter in a large wide saucepan set over medium. Add garlic and onion, and cook until fragrant, about 2 min. Add rice and stir until glossy, about 1 min. Add remaining 1/4 cup wine, porcini mushrooms and their liquid. Stir until rice has absorbed all of the liquid, 2 to 3 min. Add 1/2 cup of broth mixture. Stir often until most of the liquid is absorbed, 3 to 6 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so that mixture is simmering. Stir often, until rice is tender to the bite.Stir in grated beet until warmed through. (The entire stirring and cooking process should take 25 to 30 min. The risotto should be slightly saucy but not soupy.) Stir in 1/2 grated parmesan and thyme, and remove from heat. Let sit 5 minutes. Serve with remaining parmesan sprinkled on topServing Size: two large servingsNumber of Servings: 2Recipe submitted by SparkPeople user CATH2019.

The nutritional information for beet and mushroom risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 414.6

• Total Fat: 11.4 g
• Cholesterol: 30.5 mg
• Sodium: 775.7 mg
• Total Carbs: 46.8 g
• Dietary Fiber: 7.7 g
• Protein: 17.7 g

beet and mushroom risotto is Mexican cuisine.

The dietary needs meet for beet and mushroom risotto is Vegetarian