Beet Risotto With Breaded Mushrooms

• 5 tbsp soy sauce
• 6-8 tbsp semi-skimmed milk
• 1 clove garlic, finely chopped
• 3 cm ginger, finely chopped
• 1 medium egg
• 600 g mushrooms, sliced
• 7 tbsp oil
• 1 medium onion, finely diced
• 200 g beetroot, grated
• 300 g risotto rice
• 1.2 litres vegetable stock
• 75 g parmesan, finely grated
• 50 g breadcrumbs
• 1/4 bunch coriander, chopped

1. Whisk together soy sauce, milk, garlic, ginger and egg. Pour over mushrooms to marinate.
2. Meanwhile, heat 5 tbsp oil in a pan. Saute onion and beets for 3-4 mins. Add rice and stir to coat. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 25-30 mins. Add cheese and stir to combine.
3. Roll mushrooms in breadcrumbs. Heat remaining oil in a nonstick pan. Fry mushrooms over medium heat for 5-6 mins, until browned and crispy on all sides.
4. Season risotto. Serve with breaded mushrooms and garnish with fresh cilantro.

soy sauce, milk, clove garlic, ginger, egg, mushrooms, oil, onion, beetroot, risotto rice, vegetable stock, parmesan, breadcrumbs, coriander

Taken from recipes-plus.com/api/v2.0/recipes/30051 (may not work)