Beetroot millet risotto
Ingredients
for 4 person
| 3 | raw beetroots (each approx. 160 g) |
| 2 tbsp | olive oil |
| ½ tsp | salt |
| a little | pepper |
| 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 sprig | sage |
| 1 sprig | rosemary |
| salt and pepper to taste |
| 200 g | feta |
| 1 | organic lemon |
How it's done
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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