Beetroot inked Risotto with Apple

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Happy Saturday! It’s finally weekend, which means I actually have time to cook dishes that take more than 15 minutes – or maybe I’m just too lazy during the week. I’ve been wanting risotto all this week for some reason, it just really caught me. Instead of doing the normal risotto as I know it from home, I wanted to be a little more creative. It turned out to be a beetroot inked risotto with apple pieces – and let me tell you, it was fabulous! Thankfully I documented most of the cooking on a little paper so that I can now share with you the recipe.

Today is one of those days were I am cooking for myself – yes, lonely me haha. I normally make risotto for two, or in general almost every recipe. I always have someone eating with me and if not, I usually keep it for the next day. A small prepartion meal so to speak. Now, risotto is one of those meals I do not eat the next day – don’t ask me why, I am sure you can! Somehow it’s one of these dishes though, that I do not eat the next day – maybe it’s the texture after having to re-heat it?

This recipe is there for one (rather large) portion, and you would need to double it accordingly to make two.

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What you need for one portion

¼ of a medium sized onion
80g Risotto

50ml red wine
150ml vegetable broth
50ml beetroot juice
1 medium sized beetroot (pre-cooked)
½ apple
1 ½ – 2 cm fresh ginger
salt & pepper
1 ½ tablespoons of olive oil

about 10-15 min. preparation time and around 20-30 cooking time

What you need for the topping / ie. the apple slice decoration

2 slices of apple (as seen on the pictures)
1 tablespoon agave syrup 

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What to do

1) cut the onion, beetroot and apple into small pieces (makes sure to keep some apple rings if you want to decorate your food)
2) place the olive oil into the pot, together with the onions and risotto
3) make sure to stir it well, so that the onions do not burn and turn dark brown
4) once the risotto is rather see-through in it’s color, add the red wine on top to deglaze it
5) mix the vegetable broth and beetroot juice together, and add about a 1/5 of the juice to the risotto
6) grate the ginger over the pot, add the apple and beetroot pieces and stir it well 
7) once most of the juice is soaked up from the risotto, add another 1/5 to it
8) you do not need to stir it all the time – let it sit and stir it once after adding more juice
9) repeat step 7 until the glass is empty
10) add some salt and pepper to your risotto and try a small spoonful – is it ready yet?

If you want

1) it more spicy
add some more ginger and pepper
2) it less spicy
add some more beetroot juice or 1-2 tablespoons of agave syrup

If you want to decorate your plate a little

1) heat up a small pan with the agave syrup
2) place the apple slices into the pan and let the agave syrup soak up for 2-3 minutes
3) flip the apple slices and repeat the soaking

 

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Voila, now you can

1) decorate your plate and enjoy, or
2) call your guests – bon appétit! 

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As always, I would love to hear your opinion if you’ve tried it out – or, if you have some other great suggestions to spice up the recipe a little more! Make sure to add #StylePhantomrecipes when reposting it on Instragram or linking up your version of it, so that I don’t miss out on your creation. :)

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