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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

100

g

Freshly squeezed carrot juice

300

ml

20

g

Boiled beetroot

30

g

Parmesan (Parmigiano Reggiano)

to taste

to taste

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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