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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
CaloriesProteinsFatsCarbohydrates
142.2
kcal
3.3g
grams
4.5g
grams
24.1g
grams
Ingredients
4servings
Pearl barley
100 
g
Freshly squeezed carrot juice
300 
ml
Butter
20 
g
Boiled beetroot
30 
g
Parmesan (Parmigiano Reggiano)
 
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:
    1. Pearl barley: 100 g
    2. 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:
    1. Butter: 20 g
    2. Pearl barley: 100 g
    3. Boiled beetroot: 30 g
    4. Spinach:  to taste
    5. Salt:  to taste

  • 3

    Sprinkle with grated cheese when serving.

    Required ingredients:
    1. Parmesan (Parmigiano Reggiano):  to taste

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