Beetroot Spelt Risotto
The ancient grain Spelt has been grown in the Uk since the Iron Age. It is an excellent source of complex carbohydrates, complete protein and fibre.
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Cooking tools:
- Saucepan
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Grater
- Ladle
- Wooden spoon
- Measuring spoon
Ingredients
- 1 red onion, finely chopped
- 2 tbsp extra virgin olive oil or rapeseed oil
- 200 ml fresh beetroot juice
- 200 g pearled spelt (or use pearl barley if spelt isn’t available)
- 1 raw beetroot
- 100 ml madeira wine or port
- 100 ml white wine
- 700 ml chicken stock
- 30 g grated parmesan
- 1 tsp grated horseradish
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