Name: Springtime Millet ‘Risotto’ with Young Beetroot
Yield: Serves 4
Ingredients: Fermented garlic scapes, to serve — optional; 100 g (3½ oz) Lancashire cheese (or feta or goat’s cheese), crumbled; 3 young beetroot, with stalks and leaves; 1 tablespoon lemon juice; 5 tablespoons soured cream; Salt and black pepper; 1 garlic clove, crushed to a paste with a pinch of salt, using the flat of a knife; 1 tablespoon butter; 3 tablespoons cold-pressed rapeseed oil; 200 g (7 oz) spinach leaves, shredded — optional; 1 small red onion, finely chopped; 250 g (1¼ cups) millet grains; 2 tablespoons Fermented beetroot elixir — optional; 1 litre (4 cups) hot vegetable stock; 125 ml (½ cup) white wine; 2 tablespoons chopped dill, plus extra to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Amber & Rye

By Zuza Zak

Published 2021

About

While beetroot season may taper off in the depths of winter, this versatile root vegetable stores well and so is generally available year round. Baltic cooking involves a lot of beetroot, and the bright colours in this ‘risotto’ immediately scream spring to me. At other times of year, however, you could replace the young beetroot leaves and stalks with about 200 g (7 oz) of spinach leaves — just stir them into the ‘risotto’ near the end of the cooking time. As I like to use local ingredient

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