Ingredients
| Beetroot risotto | |
| 80 g | Rice (polished), uncooked |
| 30 ml | Water |
| 10 g | Onions, fresh |
| 1/4 g (1 pinch) | Pepper |
| 10 g | Parmesan cheese |
| 200 ml | Beetroot-juice |
| 20 g | Butter |
| 30 ml ( 2 tbsp) | Cream (30% fat) |
| 1/4 g (1 pinch) | Nutmeg |
| Apple cream | |
| 125 g | Apples, fresh |
| 5 ml (1 tsp) | Lemon juice |
| 10 g (2 tsp) | Sugar |
| 20 ml (2 tbsp) | Cream (30% fat) |
Cooking Instructions
Beetroot risotto
Dip the chopped onions or shallots in melted butter. After a few minutes add the rice and steam it transparent. Add water and beetroot juice and cook it for 15–20 minutes. Taste the stock and season with salt, pepper and nutmeg, mix in the whipped cream. Sprinkle it with Parmesan cheese and serve it.
Apple cream
Peel the apple, remove the core and grate it. Sprinkle the grated apple with lemon juice and mix it with sugar. Add the whipped cream and serve it.
General Information
| Difficulty: | 2 of 5 |
Nutritional Information
| 756 kcal | Energy |
| 13,3 g | Protein |
| 353 mg | Phosphate |
| 690 mg | Sodium |
| 1023 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |