Spelt and beetroot risotto

Spelt and beetroot risotto

X BO automatic programme spelt and beetroot risotto


Heat liquid 

Preheat the X BO (130°C/80% humidity; automatic programme “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. Put the tray into the preheated X BO (145°C/80% humidity) for 5 minutes.  

Prepare risotto 

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, stir it into the spelt and beetroot mixture then spread everything on the universal tray. Cook the risotto in the X BO (130°C/100% humidity) for 40 minutes.  


Finish risotto 

In the meantime, grate the goat’s cheese and marinate the spinach in a bowl with the oil, cider vinegar, salt and pepper. Remove the risotto from the oven and take out the rosemary and thyme. Cut the lemon in half and squeeze the juice. Add the juice of half a lemon, the skyr and half of the goat’s cheese to the risotto and mix well. Garnish the risotto with the spinach, the remaining goat’s cheese and the roasted almonds. 


Pro tip:

For perfect results, use pearled spelt, also known as spelt rice. Spelt is one of the ancient grains and is highly nutritious. To give the risotto an intense red colour, use a beetroot juice with the highest possible proportion of juice. 

Preparation: 30 min.  
Baking/cooking time: 45 min. 

Ingredients for 2 portions: 

  • 200 g spelt rice 
  • 250 g beetroot (cooked) 
  • 300 ml beetroot juice 
  • 200 ml water 
  • 3 g rosemary 
  • 3 g thyme 
  • 80 g soya skyr or mascarpone 
  • 1 lemon 
  • ½ onion 
  • 1 garlic clove 
  • 100 g hard goat’s cheese 
  • 50 g baby spinach 
  • 1 tbsp olive oil 
  • 1 tbsp cider vinegar 
  • 1 tbsp almonds (chopped and roasted) 
  • Sea salt 
  • Ground black pepper 

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