If you’re one of those people who wouldn’t even think of trying to make a “difficult” dish like risotto, you should definitely try this one out.
With plain simple ingredients like yellow onion, frozen spinach, and some sauteed mushrooms, you can still make a delicious gourmet meal any time of the year.
Aaaah, beetroot. It’s one of those vegetables I love to work with it just because of its color. That beautiful deep red with hinges of purple. It will make any dish look just flavourful. Add in some crunchy walnuts, sharp peppery watercress, and some fresh goat cheese, and you’ll try to make this dish over and over again.
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In just thirty minutes, you will have this veggie, autumnly risotto, on your dinner table. With a delicious vegetable stock that smells through the kitchen and seven ingredients, including nutritious butternut squash and soft melt-in-your-mouth, peppery chanterelles, you will add this risotto to your risotto-repertoire before you know it. I know I did.
Why not make a risotto with a nice, earthy red wine instead of white? Imagine the intense flavor of dried porcini, creamy risotto filled with chewy, thinly sliced pieces of mushroom topped off with glazed chestnut mushrooms. Oh, and sprinkled with fresh rosemary. With dishes like these, you’ll wish autumn would stay forever.
It says above this blog that it’s about shrimp risotto, but it’s not actually. Not really. I mean, it is a shrimp risotto. Because it is a risotto, with shrimps. So I don’t know what another name I should give it. But it is a more simple, natural form of shrimp risotto.