Truffled Golden Beet Risotto

with cremini mushrooms, asparagus, and goat cheese

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Vegetarian
A note about serious food allergies

In this dish, nutrient- and fiber-rich golden beets are stirred into creamy, buttery risotto. This filling dish is rounded out with asparagus, cremini mushrooms, a generous sprinkle of goat cheese, and – get fancy! – truffle oil. Make it to share, or heck – make an extra serving for your bad self to enjoy later.

In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 8 oz. Asparagus
  • 10 oz. Golden Beets
  • 2 tsp. Vegetable Base
  • 1 cup Arborio Rice
  • Info
    0.9 oz. Butter
  • ¼ fl. oz. Truffle Oil
  • Info
    2 oz. Goat Cheese Crumbles
  • Nutrition (per serving)

  • Calories
    649
  • Carbohydrates
    73g
  • Fat
    30g
  • Protein
    18g
  • Sodium
    1304mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Small Pots
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Quarter mushrooms. Peel and mince shallot. Trim woody ends off asparagus and cut into 1" lengths at an angle. Peel and cut golden beet into ¼" dice.

  • Step 2 - Toast the Rice
    2

    Toast the Rice

    Bring a small pot with 4 ½ cups water to boil and stir in vegetable base. This will be your broth. Turn heat to low. In a second small pot, heat 2 tsp. olive oil over medium heat. Add diced beets and cook 2 minutes, then add shallot and cook 30 seconds, or until aromatic. Add arborio rice and stir to coat with oil. Toast 1 minute.

  • Step 3 - Begin the Risotto
    3

    Begin the Risotto

    Add 1 cup of hot vegetable broth to pot with rice. Rice should just be covered by broth. Stir rice continuously until nearly all broth is absorbed, then repeat with another cup of broth. Continue this process for 18-22 minutes, stirring all the while. Taste risotto as you cook to keep track of its tenderness. When rice has no more "bite" or crunch, it's done. You probably will not need all the broth, so check often.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    While risotto cooks, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add mushrooms and cook until browned and softened, 5-6 minutes. Add asparagus and cook 2-3 minutes until asparagus is tender and slightly caramelized. Season with a pinch of salt and pepper.

  • Step 5 - Finish Risotto
    5

    Finish Risotto

    When risotto is nearly finished, stir in butter until combined. Add truffle oil, salt, and pepper to taste. Truffle oil is a strong flavor, so start with a few drops, taste, and add more if desired.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Divide risotto between two bowls and garnish each with sautéed mushrooms and asparagus. Sprinkle with goat cheese and serve.