Beetroot millet risotto

Beetroot millet risotto

Total: 1 hr | Active: 30 Min.
Nutritional value / person: 572 kcal
, Fat: 25 g
, Carbohydrate: 66 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Baked beetroot

3 raw beetroots (each approx. 160 g)
2 tbsp olive oil
½ tsp salt
a little pepper

Millet risotto

1 red onion
1 garlic clove
1 tbsp olive oil
250 g yellow millet
4 tbsp red wine vinegar
5 dl beetroot juice
4 dl vegetable bouillon
3 sprigs sage
1 sprig rosemary
salt and pepper to taste


200 g feta
1 organic lemon
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How it's done

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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.


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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