| Prep: 15 mins | Cook: 35 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 8g | 3g | 46g |
| sugars | fibre | protein | salt |
| 3g | 4g | 15g | 1g |
Meet my new favorite go-to comfort food with a health-conscious twist: the Sea Beet and Mushroom Risotto. Drawing on my California roots where fresh, vibrant ingredients form the staple of our kitchen, this dish masterfully blends the creamy indulgence of a classic risotto with the rejuvenating purity of sea beet leaves and satiating earthiness of mushrooms. Not to mention, it’s a wonderful versatile dish that you could match up with a light salad, or serve alongside some grilled lean proteins. The children are always asking for seconds, and I’m more than happy to oblige!
Health Bonanza In Every Bite
What I absolutely adore about the Sea Beet and Mushroom Risotto is that it doesn’t compromise on health for flavour. Mushrooms are a low-calorie source of fiber, protein, and antioxidants, while also providing important nutrients, like B vitamins, selenium, potassium, and copper. On the other hand, sea beets are packed with precious minerals, vitamins, and dietary fiber. This dish is therefore high in nutrients and low in calories, making it an absolute winner for anyone conscious about their health.
Perfecting the Risotto: The Insider Tips
Making a delicious, velvety risotto has a lot to do with understanding your ingredients and practicing patience. Opt for a good quality Arborio rice and broth to ensure the foundation of your risotto is solid. Slowly stirring in the broth and allowing the rice to gradually absorb it draws out the rice’s starches, blanket-wrapping everything in a naturally creamy, heavenly sauce. And please don’t rush the onions, they need their time to slowly become transparent and release their sweet notes.
As for the sea beet and mushrooms, the trick is to keep them simple, letting their natural flavours shine. Just a dash of salt and a sprinkle of freshly ground black pepper is all you need to season these stars. Remember, quality ingredients should speak for themselves.
The final flourish of this recipe comes with the parmesan cheese. A good risotto absolutely requires the salty tang of parmesan to balance the creaminess. Don’t shy away from investing in a good quality parmesan – trust me, it’s worth every penny!
Pairing Suggestions to Elevate Your Dining Experience
As a dish, Sea Beet and Mushroom Risotto is a meal in itself. But if you’re looking to make this part of a more comprehensive spread, its richness pairs beautifully with a fresh rocket and pear salad to balance things out. For wine, a dry, crisp Pinot Grigio or a well-balanced Chardonnay would work well to further accentuate the flavours. Bon appétit!
What You’ll Need
- 1.5 cups of Arborio rice
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 pound of fresh mushrooms, thinly sliced
- 1 cup of white wine
- 5 cups of vegetable broth
- 1.5 cups of sea beet leaves, finely chopped
- 1.5 cups of parmesan cheese, grated
- Salt, to taste
- Freshly ground black pepper, to taste
Method
Step One
Start by heating the olive oil in a large pot over medium heat. Once the oil is heated, add the finely chopped onions and the minced garlic. Sauté these until the onions become translucent.
Step Two
Next, add the thinly sliced mushrooms to the pot and allow them to cook until they have too have softened which should take about 5 minutes. Be sure to stir them frequently to prevent them from sticking to the pot.
Step Three
Add the Arborio rice to the pot and give it a good stir so that each grain of rice gets coated in the oil. Allow the rice to toast slightly for a minute or two, then pour in the white wine. Let the wine simmer until it has mostly evaporated.
Step Four
Start pouring vegetable broth gradually into the pot, around half a cup at a time. Stir the risotto constantly and each time the broth has been almost entirely absorbed, add another half cup. This process should take around 18-20 minutes in total.
Step Five
When the risotto is creamy and the rice is al dente, stir in the finely chopped sea beet leaves. Allow these to cook in the risotto for a minute or two until they have wilted.
Step Six
Finally, remove the pot from the heat and stir in the grated parmesan cheese. Season the risotto with salt and freshly ground black pepper to taste. Stir everything together one more time and then it’s ready to serve! Enjoy your Sea Beet and Mushroom Risotto.
