Grøtotto - by Andreas Viestad - made in freshly squeezed vegetable jui – Wilfa AS

Name: Grøtotto - by Andreas Viestad - made in freshly squeezed vegetable jui – Wilfa AS
Ingredients: 4 oven-roasted wild game breasts (or 1 large chicken breast); 2 dl whole polished barley groats, soaked for 12 hours; approx. 7 dl freshly squeezed vegetable juice (approx. 1 kg of vegetables) (possibly 7 dl water); 2 bay leaves; 50-100 g grated cheese, preferably the cheddar from Thorbjørnrud

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Porridge and risotto are two sides of the same coin. Ansreas Viestad makes the luxury version - served with oven-roasted pigeon breast slices (you can also use

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Ingredients

4 oven-roasted wild game breasts (or 1 large chicken breast)
2 dl whole polished barley groats, soaked for 12 hours
approx. 7 dl freshly squeezed vegetable juice (approx. 1 kg of vegetables) (possibly 7 dl water)
2 bay leaves
50-100 g grated cheese, preferably the cheddar from Thorbjørnrud