Barley risotto with beetroot, spinach and parmesan cheese

4 servings

70 minutes

The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.

Energy value per serving

• Calories: 142.2
• Proteins: 3.3g
• Fats: 4.5g
• Carbohydrates: 24.1g

Ingredients

• Pearl barley: 100 g
• Freshly squeezed carrot juice: 300 ml
• Butter: 20 g
• Boiled beetroot: 30 g
• Parmesan cheese: to taste
• Spinach: to taste
• Salt: to taste

Cooking steps

1. Boil the pearl barley in carrot juice for 45-55 minutes until cooked.

   Required ingredients:

   • Pearl barley: 100 g
   • Freshly squeezed carrot juice: 300 ml

2. Melt butter in a pan, add cooked pearl barley, then diced beetroot and spinach. Season to taste. Stir and fry for 5-7 minutes.

   Required ingredients:

   • Butter: 20 g
   • Pearl barley: 100 g
   • Boiled beetroot: 30 g
   • Spinach:  to taste
   • Salt:  to taste

3. Sprinkle with grated cheese when serving.

   Required ingredients:

   • Parmesan cheese:  to taste