Yield: 4 Servings

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1/3 cup (about 2 medium) finely chopped shallots

1/2 cup dry white wine

 

6 cups vegetable broth, low sodium

Boiling water, as needed
1 tablespoon olive oil

2 cups Arborio rice

1/4 cup walnuts, toasted and roughly chopped

1/4 pound fresh roasted beets

1 teaspoon fresh basil, chopped

¼ Cup strawberries, pureed
3/4 cup (1-1/2 ounces) finely grated Parmesan cheese -  Optional

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Pour the vegetable into a large saucepan and bring to a boil over high heat. When boiling, lower the heat to low, cover the saucepan, and keep the liquid hot. In case additional liquid is required, fill an additional small saucepan with water and place on the stove over a high heat until boiling. Once boiling, lower heat, cover and keep hot.

 

In a heavy bottom saucepan, heat olive oil and 1 tablespoon butter (or oil) over medium-high heat until butter foams. When foaming subsides, add the mushrooms and cook, stirring occasionally, until browned and any liquid they release is evaporated, about 4 minutes. Add sage, season with salt and pepper and transfer to a bowl using a slotted spoon. Set aside.

 

Return the saucepan to medium heat. Add 2 tablespoons butter and heat until butter foams. When foaming subsides, cook shallots until softened, stirring frequently with a wooden spoon, about 3 to 4 minutes.  Add rice and stir until begins to turn opaque, about 2 minutes.  Add the wine and, using a wooden spoon, scrape any browned bits from the bottom of the pan.