Beet Risotto With Breaded Mushrooms Recipe

Name: Beet Risotto With Breaded Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 5 tbsp soy sauce; 6-8 tbsp semi-skimmed milk; 1 clove garlic, finely chopped; 3 cm ginger, finely chopped; 1 medium egg; 600 g mushrooms, sliced; 7 tbsp oil; 1 medium onion, finely diced; 200 g beetroot, grated; 300 g risotto rice; 1.2 litres vegetable stock; 75 g parmesan, finely grated; 50 g breadcrumbs; 1/4 bunch coriander, chopped

Servings: persons

5 tbsp soy sauce
6-8 tbsp semi-skimmed milk
1 clove garlic, finely chopped
3 cm ginger, finely chopped
1 medium egg
600 g mushrooms, sliced
7 tbsp oil
1 medium onion, finely diced
200 g beetroot, grated
300 g risotto rice
1.2 litres vegetable stock
75 g parmesan, finely grated
50 g breadcrumbs
1/4 bunch coriander, chopped

1
Whisk together soy sauce, milk, garlic, ginger and egg. Pour over mushrooms to marinate.
2
Meanwhile, heat 5 tbsp oil in a pan. Saute onion and beets for 3-4 mins. Add rice and stir to coat. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 25-30 mins. Add cheese and stir to combine.
3
Roll mushrooms in breadcrumbs. Heat remaining oil in a nonstick pan. Fry mushrooms over medium heat for 5-6 mins, until browned and crispy on all sides.
4
Season risotto. Serve with breaded mushrooms and garnish with fresh cilantro.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tbsp soy sauce, 6-8 tbsp semi-skimmed milk, 1 clove garlic, finely chopped, 3 cm ginger, finely chopped, and more.

Yes, Beet Risotto With Breaded Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet Risotto With Breaded Mushrooms

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