Beetroot millet risotto


Total time: 1hr
Preparation Time: 30m

Servings
For 4 people


Author

Dorothea (FOOBY Team)


Nutritional Information

Contains 572 Kcal, 17g Protein, 66g Carbohydrates, 25g Fat


Ingredients

  • Baked beetroot
  • 3 raw beetroots (each approx. 160 g)
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • Millet risotto
  • 1 red onions
  • 1 garlic clove
  • 1 tbsp olive oil
  • 250 g yellow millet
  • 4 dl vegetable bouillon
  • 5 dl beetroot juice
  • 4 tbsp red wine vinegar
  • 3 sprigs sage
  • 1 sprig rosemary
  • salt and pepper to taste
  • Topping
  • 200 g feta
  • 1 organic lemon

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Instructions

  • Baked beetroot

    Peel the beetroot, cut in half and slice thinly, mix with the oil, season.
  • Spread the beetroot on a baking tray lined with baking paper. Bake for approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Millet risotto

    Finely chop the onion, press the garlic. Heat the oil in a pan. Sauté the onion and garlic, add the millet and cook for approx. 2 mins.
  • Add the vinegar, reduce completely. Pour in the beetroot juice and stock, bring to the boil, cover and simmer over a low heat for approx. 15 mins., stirring occasionally.
  • Finely chop the herbs. Mix half of the herbs into the millet risotto, season.
  • Topping

    Crumble the feta, grate the lemon zest. Mix the feta, lemon zest and remaining herbs, scatter on top of the millet risotto along with the baked beetroot.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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