INGREDIENTS

2 Whole Portobello Stem Removed

4 tbsp Olive oil

2 tbsp Thyme

2 cloves Garlic

4 tablespoons Parsley

1 Lemon (Zest and Juice)

1 pinch Red Chili Flakes

1 cup Aborio Rice

1/2 cup White wine

2 cups Chicken or Vegetable Stock

1 cup Parmesan

4 tbsp Basil

1 Onion

2 Beets

4 tbsp Butter

Kosher Salt

Black Pepper

 

METHOD

Preheat oven to 350 degrees.

Lightly oil and season the beets with salt and pepper. Roast in the oven for an hour until tender. Remove from the oven, peel and slice or wedge and put aside.

Place the portobello on a sheet pan, drizzle with olive oil and salt an pepper, thyme and roast until tender (around 20 -30 minutes).

In a sauce pan on medium heat add oil and the diced onion and cook until translucent.

Add risotto and toast for 5 minutes.

Add white wine and let it cook out and slowly add the stock for 18 minutes with continual stirring.

Reduce the heat and bring the risotto to a light simmer.

After 18 minutes add the parmesan and butter and finish for 2 minutes.

Add the beets and remove from heat.

To make the gremolata, mince the garlic, chop the parsley and zest the lemon and add all to a bowl. Add a touch of olive oil and chili flakes and mix.

Squeeze the lemon into the finished risotto and stir.

Place the risotto in a shallow bowl, top with the roasted portobello, drizzle drizzle with the gremolata.