Spelt and beetroot risotto

Spelt and beetroot risotto

Preparation

Method

Preheat the X BO steam oven to 130 degrees and 80 % humidity. Peel the beetroot and cut into approx. 1 cm cubes. Pour the spelt rice into an oven-proof pot with a lid or an oven dish (without a lid). Add the beetroot cubes and vegetable stock. Place the pot/dish in the steam oven for 30 minutes then add the rosemary, thyme and Skyr. Season with salt, pepper and lemon juice to taste. Mix well. Cut up the goat’s cheese and sprinkle onto the risotto. Marinate the baby spinach with oil, apple vinegar, salt and pepper then also add to the risotto. Finally, garnish with chopped roasted almonds.

Serves two

  • 200 g spelt rice
  • 250 g beetroot
  • 400 ml strong vegetable stock
  • 1 tsp chopped rosemary
  • 1 tsp chopped thyme
  • 80 g soya Skyr or mascarpone
  • 1 tsp lemon juice
  • 100 g goat’s cheese
  • 50 g baby spinach
  • 1 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp chopped roasted almonds for garnishing
  • Natural or sea salt, ground pepper

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