Today’s star ingredient is the beautiful ruby red beetroot. Simple and delicious, we bet this recipe won't just be the choice of vegetarians so try it out now! 𝐌𝐞𝐭𝐡𝐨𝐝 1. Boil scrubbed beetroot in skin until tender and reserve liquid. 2. Peel and dice beetroot and purée half of it with some of the liquid. 3. Cut apples into wedges and bake on tray at 180°C for 5 minutes, put aside. 4. Heat vegetable stock in a pot. 5. In a separate pan, sweat onions and rice with oil until glossy. 6. Add caraway seeds and the hot vegetable stock gradually, cooking slowly until rice is done. 7. Add diced beetroot at the last minute to keep colour. 𝐁𝐚𝐥𝐬𝐚𝐦𝐢𝐜 𝐆𝐥𝐚𝐳𝐞 1. Reduce vinegar and apple juice concentrate over low heat to syrup. 2. Arrange risotto on rocket leaves, top with apples and drizzle with glaze. #fitnessfirstmalaysia #gofurther
Posted 1 year ago
Advertisement
/
Follow. Get the latest
Get the latest promos, sales, and events on your favourite brands and categories.
Explore categories
See more categories+
Auto
Entertainment
Fashion
F&B
Home & Living
Parenting
Services
Sports & Outdoor