Barley risotto with beetroot, spinach and parmesan cheese

Name: Barley risotto with beetroot, spinach and parmesan cheese
Total time: 1 h 10 min
Yield: 4
Ingredients: Pearl barley 100 g; Freshly squeezed carrot juice 300 ml; Butter 20 g; Boiled beetroot 30 g; Parmesan cheese 0 to taste; Spinach 0 to taste; Salt 0 to taste

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 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:
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 cheese: to taste

Barley risotto with beetroot, spinach and parmesan cheese

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