Beetraba Risotto and Mushrooms with Basil Pesto

This vegan dish is not only visually impressive with its vibrant color, but is also full of rich flavors and textures.The beet risotto offers a terrious and subtly sweet taste, while sautéed mushrooms provide a perfect contrast with their robustness.The fresh basil pesto brings an explosion of flavor that ties all the elements perfectly.

#### Ingredients:

For the risotto:
- 1 cup of tree rice
- 3 average beets
- 1 large onion, finely sting
- 2 cloves of garlic, wrinkled
- 250g of fresh mushrooms (eg, shiitake or portobello), sliced
- 750ml of vegetable broth
- 150ml of dry white wine
- 2 tablespoons of olive oil
- Salt and black pepper to taste
- 1/2 lemon juice
- Arugula leaves to decorate (optional)

For the basil pesto:
- 2 cups of fresh basil leaves
- 1/2 cup of roasted cashews
- 2 cloves of garlic
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste

#### Preparation Mode:

1. ** Risotto preparation: **
-Start by preparing the beets: wrap them in aluminum foil and bake in preheated oven at 200 ° C for about 40-50 minutes or until soft.Let cool, peel and then grind into a processor until it forms a puree.
- Heat a large pan over medium heat.Add the olive oil and sauté the onion and garlic until they are translucent.Add the tree rice and fry for 1-2 minutes.
- Pour the white wine and cook, stirring constantly until the liquid has been absorbed.Then start adding the vegetable stock, one shell at a time, allowing the liquid to be absorbed before adding more, continuing to move frequently.
- When the rice is almost cooked, add the beets puree, adjust the salt and pepper, and keep cooking for a few more minutes until the rice is al dente.

2. ** Mushroom preparation: **
- While the risotto cooks, heat a little olive oil in another pan and jump the mushrooms until golden and cooked.Season with salt, pepper and lemon juice.Reserve.

3. ** Pesto preparation: **
- Put the basil leaves, cashews, garlic, salt and pepper in a food processor and pulse until thick mixture.
- With the processor still in operation, add the olive oil to a constant flow until the pesto is well mixed and creamy.Adjust the seasoning as needed.

4. ** Finishing: **
- To serve, distribute the risotto in dishes, place a portion of the sautéed mushrooms in the center and a generous spoonful of basil pesto over the mushrooms.Decorate with arugula leaves if desired.

This dish is an ideal choice for a thin dinner or a special occasion, proving that vegan cuisine can be as elegant and delicious as any other.