Red Risotto with Apple & Beetroot

Red Risotto with Apple & Beetroot
@minna.wood created this beautiful recipe on Instagram!

Extra virgin olive oil 
1 onion, chopped 
1 large garlic clove, chopped 
1/2 large beetroot, grated 
1/2 small apple, grated 
1/2 pack of Organico risotto rice 
A good splash of Martini or white wine 

Boil a kettle. Heat some oil in a deep sauté pan or saucepan, add the vegetables and the apple and some salt. Cook for a few minutes. Add the rice and mix well with the vegetables, then add the alcohol. Let bubble so that the alcohol evaporates, then start adding water from the kettle, a good splash at a time. Let the rice cook and absorb the added water before adding more. Stir regularly. You’ll need around 300-400ml water all together. Taste the doneness of the rice, and when soft and ‘oozing’, you are ready to plate. Add the toppings below to each plate. 

A few crumbles of sheep’s blue cheese (if vegan, use nut cheese) 
A handful of rocket leaves 
A few walnuts, crushed 
A drizzle of Organico balsamic glaze 
A drizzle of Organico extra virgin olive oil

Products In This Recipe

Carnaroli Risotto Rice

Realfoods by Organico Organic rice. This is the finest risotto...

Organico Extra Virgin Olive Oil

Organically sourced, and specially selected organic extra virgin olive oil....
NEW SIZE 250ml Organic Balsamic Glaze

NEW SIZE 250ml Organic Balsamic Glaze

Organically sourced glaze with Balsamic Vinegar of Modena. Simply use...
Wild Pacific Pink Salmon filleted
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