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