Spelt and beetroot risotto

Peel and finely dice the onion and garlic, mix with some olive oil and put on the deep universal tray. Wash the thyme and rosemary sprigs and shake them dry, then add them whole to the tray together with the beetroot juice, water, salt and pepper.

Ingredients

0.5 units Onion, 1 clove Garlic, 1 tbsp Olive oil, 3 sprig Rosemary, 3 sprig Thyme, 300 ml Beetroot juice, 200 ml Water

Start the “Spelt and beetroot risotto” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.

Once the BORA X BO has heated up, put the universal tray in the bottom of the oven.

Chop the cooked beetroot into 1-cm cubes then put them in a bowl together with the spelt rice. Remove the liquid from the oven and stir it into the spelt and beetroot mixture. Spread out the mixture on the universal tray and put it back in the BORA X BO.

Ingredients

250 g Beetroot (cooked), 200 g Spelt rice

In the meantime, grate the goat’s cheese and marinate the spinach in a bowl with the oil, cider vinegar, salt and freshly ground pepper. Cut the lemon in half and squeeze the juice from one half. Remove the risotto from the oven and take out the rosemary and thyme. Add the lemon juice, the soya skyr or mascarpone and half of the grated goat’s cheese to the risotto and mix well.

Ingredients

100 g Hard goat’s cheese, 50 g Baby spinach, 1 tbsp Olive oil, 1 tbsp Apple vinegar, 0.5 units Lemon, 80 g Soya skyr (or Mascarpone), 1 tbsp Almonds (roasted and chopped)

Garnish the risotto with spinach, the remaining goat’s cheese and the roasted almonds. Serve hot.