2-3 golden beets, peeled and roasted whole with the sunchokes
¼ lb. maiitake mushrooms, roasted 10 minutes
1 small bunch frisée
balsamic glaze for garnish
Instructions
For the Sunchoke Cashew Cream:
Pre-heat the oven to 350 F.
Peel the sunchokes and golden beets and toss with a little olive oil and salt. Place on a baking sheet and roast for 15-20 minutes or until tender.
Place ½ cup of the roasted sunchokes in a blender with the cashews, water, salt and pepper.
Blend until smooth. Set aside until ready to use.
For the Risotto:
Toss the maiitake mushrooms in a little oil and roast in the oven for 10 minutes.
Bring ½ cup of water to a boil and add the quinoa. Turn down the heat to a simmer and cook covered for 15 minutes. Turn off the heat and allow to sit covered for 5 minutes.
Heat the coconut oil in a pan and add the onions and garlic. Sauté on low until golden brown.
Add the white wine and simmer until reduced in half.
Add the quinoa, nutritional yeast and Cashew Sunchoke Cream.
Heat the mixture, adding water as needed, and simmer gently until the risotto thickens and becomes creamy.
Season with salt and pepper to taste.
To serve, top with roasted maiitakes, slices of the extra roasted sunchoke and golden beet, leaves of frisee and a drizzle of balsamic glaze.
Recipe by Plant Craft at https://www.rachelcarr.com/sunchoke-maitake-risotto/