Beetroot millet risotto
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
Total time: 1hr
Preparation Time: 30m
Servings
For
4 people
Author
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
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.
