1 pinch Pepper
1 tbsp almonds (roasted and chopped)
1 tbsp apple cider vinegar
50 g baby spinach
250 g beetroot (cooked)
300 ml beetroot juice
1 clove garlic
1 pinch ground pepper
100 g hard goat’s cheese
0.5 piece lemon
2 tbsp olive oil
0.5 piece onion
3 sprig rosemary
3 pinch salt
80 g skyr
200 g spelt rice
3 sprig thyme
200 ml water
Peel and dice the onion. Peel and roughly chop the garlic. Mix with olive oil and place on the deep universal tray.
Wash the herbs and shake dry.
Add the herbs, beetroot juice, water, salt and pepper to the deep universal tray.
Ingredients
0.5 piece onion, 1 clove garlic, 1 tbsp olive oil, 3 sprig thyme, 3 sprig rosemary, 300 ml beetroot juice, 200 ml water, 2 pinch salt, 1 pinch ground pepper
Start the "Spelt and beetroot risotto" programme and follow the procedure.
Once the BORA X BO has heated up, insert the food in the bottom of the oven.
Cut the beetroot into cubes approx. 1 cm thick and place in a bowl with the spelt rice.
On notification, remove the deep universal tray, add the beetroot and rice mixture and continue cooking.
Ingredients
250 g beetroot (cooked), 200 g spelt rice
Grate the goat's cheese. Mix the spinach in a bowl with the oil, apple cider vinegar, salt and pepper. Squeeze the lemon.
Remove the rosemary and thyme from the risotto.
Add the lemon juice, skyr and half of the grated goat's cheese to the risotto and mix together.
Ingredients
100 g hard goat’s cheese, 50 g baby spinach, 1 tbsp olive oil, 1 tbsp apple cider vinegar, 1 pinch salt, 1 pinch Pepper, 0.5 piece lemon, 80 g skyr
Garnish the risotto with the spinach, remaining goat's cheese and almonds and serve hot.
Ingredients
1 tbsp almonds (roasted and chopped)
847.5
33.26 g
31.68 g
103.99 g
