Millet Spring Risotto with Beetroot
Baltic cuisine is full of culinary surprises - recipe tip from the cookery book "Baltic States" by Zuza Zak.
Ingredients
- 3young beetroot, with stalks and leaves
- salt
- 3EL cold pressed rapeseed oil
- 1small red onion, finely chopped
- 250g millet
- 25ml whitewine
- 1l hot vegetable stock
- 1garlic clove, crushed to a paste with a knife blade and ½ tsp salt
- 200g spinach leaves, shredded (optional)
- 2EL chopped dill, plus a little more for garnish
- black pepper from the mill
- 1EL lemon juice
- 100g lancashire cheese, alternatively feta or goat's cheese, crumbled
- 1EL butter
- 2EL fermented beetroot elixir (optional)
- 5EL sour cream
- fermented garlic sprouts (optional)
Instructions
Step 1
Preparation:Step 2
Wash the beetroot thoroughly. Cut off the stalks and leaves, roughly chop the stalks and shred the larger leaves.Step 3
Cook the unpeeled tubers in a pan of boiling salted water for about 30 minutes. Drain and leave to cool, then peel and dice. Put to the side.Step 4
Heat the rapeseed oil in a large pan over a medium heat. Sauté the onion in it for 2 to 3 minutes until translucent, then add the beetroot stalks and fry for another minute or so, stirring regularly.Step 5
Stir in the millet and pour in the wine. Boil briefly until the alcohol evaporates, then add 1 ladle of stock and reduce. Continue in this way until about half the stock has been used up, then stir in the garlic.Step 6
Gradually add the rest of the stock until the millet is cooked (about 15 minutes) - no need to stir regularly.Step 7
Add the beetroot leaves (or spinach), diced beetroot and dill. Stir and heat until the leaves fall apart.Step 8
Season with salt, pepper and lemon juice and check whether the millet is cooked - if not and the stock has been used up, add a little more boiling water and continue cooking.Step 9
Finally, stir in the cheese, butter, fermented beetroot elixir (if using) and all - except for a small amount - of the sour cream.Step 10
Garnish with dill and a few fermented garlic sprouts (if using), top with a dollop of sour cream and serve hot.