Tender Wheat Risotto with Beets and Ginger
25—30 Min
Precooked beets give this dish its wonderful color. Tender wheat is a great ingredient and contains lots of minerals, vitamins and fiber — perfect for a healthy meal for children that mom and dad will love too. Ginger is also a valuable natural product that is also helpful if you have a runny nose!
Ingredients 2 Portions
- 2 Onion
- 3 tbsp.Sesame oil
- 200 gTender wheat
- 200 gBeets
- 150 mlCoconut milk
- 1 tbsp.Cranberry vinegar
- 500 mlVegetable stock, clear
- 4 tbsp.Orange juice
- 1 pieceHorseradish, grated
- 1 pieceCinnamon, Whole
- 1 tsp.Organic Ginger, Ground
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Preparation
- 1
Peel and thinly slice the onion. Dice the beets.
- 2
Heat the sesame oil in a pan and sweat the onion. Add the tender wheat and fry briefly. Add the beets and the cinnamon, deglaze the pan with vinegar and pour in the vegetable stock.
- 3
Stir in the orange juice and ground ginger and allow to simmer over a low heat for 15 minutes.
- 4
Remove the cinnamon stick. As soon as the tender wheat is soft, pour in the coconut milk.
- 5
Mix well and season to taste with sea salt and ground pepper. Dish onto plates, sprinkle with the horseradish and enjoy.
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