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Red Risotto with Apple & Beetroot
@minna.wood created this beautiful recipe on Instagram!
Ingredients:
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
Salt
A good splash of Martini or white wine
Water.
Method:
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.
Toppings:
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
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