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.
Calories142.2kcal
Proteins3.3grams
Fats4.5grams
Carbohydrates24.1grams
Pearl barley
100
g
Butter
20
g
Boiled beetroot
30
g
Parmesan (Parmigiano Reggiano)
to taste
Spinach
to taste
Salt
to taste
1
Boil the pearl barley in carrot juice for 45-55 minutes until cooked.
- 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.
- Butter: 20 g
- Pearl barley: 100 g
- Boiled beetroot: 30 g
- Spinach: to taste
- Salt: to taste
3
Sprinkle with grated cheese when serving.
- Parmesan (Parmigiano Reggiano): to taste
