Beetroot millet risotto
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Pan
- Chef's knife
- Cutting board
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- Mixing bowl
- Measuring spoon
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Ingredients
- 200 g feta
- 3 raw beetroots
- 1 red onions
- 1 garlic cloves
- 3 sprigs sage
- 1 organic lemons
- 5 dl beetroot juice
- 3 tbsp olive oil
- 4 tbsp red wine vinegar
- 250 g yellow millet
- 4 dl vegetable bouillon
- ½ tsp salt
- a little pepper
- 1 sprig rosemary
- salt
- pepper
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