Risotto with prawns, mushrooms anda beetroots

DIFFICULTY: 3
25 Minutes
INGREDIENTS PER 4 PEOPLE

rice, 1+1/2 cups
beetroots, 2 or 3 – it depends on their dimension-
mushrooms, 3,5 oz
prawns, 5
goat cheese, 80 gr
1 onion
extra virgin olive oil
garlic
parsley
white wine

PROCEDURE

Saute for few minutes the sliced mushrooms in heated oil, together with chopped garlic and parsley. Adjust with salt and let it stand.
In the meanwhile, prepared the prawns, by cooking them in a pan with with a hint of oil, garlic and parsley, evaporating with white wine.
As for the beetroot, once peeled and boiled, chop and saute’it with oil. Add goat cheese until melted. Toast the rice in hot oil and cook it adding some vegetable broth from time to time .
Few minutes before the rice is cooked, add the beetroot and goat cheese cream, prawns, mushrooms and Parmesan stirring well.

Thanks to: Chef Emanuele Murgia