- Servings : 2
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Rice is probably one of the most versatile ingredients there is. There are a thousand kinds of rice, one for every day of the week and for every day of the year, but they all come from the seeds of the plant Oryza sativa.
The most common, most widely-known and most widely-eaten is white rice, a traditional ingredient in food for half the world. It is one of the principal ingredients in Asiatic cuisine, used to prepare sushi, to accompany meat and fish dishes and to prepare dishes including fried and toasted rice.
Today we’re making a red risotto. Red because the beetroot is going to give the dish this colour. And we’re going to do it with wholemeal rice. Wholemeal rice, unlike white rice, has much more fibre as this is found mainly on the outside. Many people say that it’s much tastier than white rice, and it’s delicious in combination with other varieties such as white rice, black rice or basmati.
The risotto we’re making today, with wholemeal rice, is surprising in its colour and in its ingredients, but the end result is really very good. It combines the sweet taste of beetroot with the acid taste of apple. Off we go!
- 100 g wholemeal rice
- 20 g beetroot purée + beetroot for decoration
- 250 cl Amandín Organic Vegetable Stock
- 2 acid apples
- 15 g sesame seeds
- Olive oil
- A glass of white wine
- Chopped pistachios
Prepare the beetroot purée by crushing some fresh beetroot.
While you heat the vegetable stock, lightly fry the rice in a pan with a little olive oil. Toss it a little and add the beetroot purée, the wine and the hot stock.
Season it and stir it until the rice is al dente. Take it off the heat.
In a mortar, grind the sesame seeds a little and add them to the rice. Dice the apply finely and sprinkle it on together with the pistachios.
To serve the rice, you can put some mint leaves and some cubes of fresh beetroot on top.
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