BEETROOT RISOTTO INGREDIENTS
2 medium (300g) beetroot
1 1/2 cups (300g) brown short grain rice
4 cups (800ml) vegetable stock
1 tbsp olive oil
1 small onion, diced
2 small Granny smith apples, cut into wedges
sea salt & pepper
1 tsp caraway seeds, dry roasted & crushed
zest & juice of half a lemon
1 bunch rocket leaves
Balsamic glaze
1 cup (250ml) balsamic vinegar
1/2 cup (50ml) apple juice concentrate
METHOD
1 Boil scrubbed beetroot in skin until tender and reserve liquid. Peel and dice beetroot and purée half of it with some of the liquid. Sweat onions and rice with oil until glossy. Add caraway seeds and gradually the hot vegetable stock, cooking slowly until rice is done. Add diced beetroot at the last minute to keep colour.
2 Cut apples into wedges and bake on tray at 180°C for 5 minutes. Arrange risotto on rocket leaves, top with apples and drizzle with glaze.
Balsamic glaze
Reduce vinegar and apple juice concentrate over low heat to syrup.
The Carousel thanks ‘Gwinganna Lifestyle Retreat’ for this recipe