Kale and beetroot kashotto
Risotto in a slightly different form, where rice is replaced with pearl barley. A super healthy combination of groats, beets and kale complemented with crunchy nuts is a perfect, nutritious meal.
Preparation: 1h 30 min
Easy
Preparation: 1h 30 min
Easy
Ingredients:
- 1700 g water
- 1 g ground black pepper
- 70 g broth paste - CVR
- 100 g red onion
- 1 g lovage
- 150 g pecorino romano
- 50 g kale
- 12 g garlic
- 50 g butter
- 100 g Wine, red
- 30 g Hazelnuts
- 200 g Barley groats
- 300 g beetroot, raw
- 80 g Oil, olive
Method of cooking:
- Place the basket on the lid of the bowl without a measuring cup and weigh out 200 grams of pearl barley. Rinse barley under cold water and drain. Place the basket with barley on a bowl and set aside.
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