Mushroom Risotto with Spinach & Beet Mousse
30 min
Veggie
99007
For 2 Portions
180 g
cremini mushroom
160 g
Arborio rice
120 g
king oyster mushroom
100 ml
red wine
60 g
Parmesan
40 g
spinach, fresh
10 g
parsley, fresh
2 sprig(s)
rosemary, fresh
1
yellow onion
1
lemon
1
beet, raw
1/2
lime
4 tbsp
olive oil
1 clove(s)
garlic
2/3 l
vegetable broth
pepper
salt
1. All set?
2. Peel and finely dice onion.
3. Peel and chop garlic.