Tender Wheat Risotto with Beets and Ginger

Name: Tender Wheat Risotto with Beets and Ginger
Total time: 30 min
Yield: 2 Portions
Cuisine: Italian
Ingredients: 2 Onion; 3tbsp. Sesame oil; 200g Tender wheat; 200g Beets; 150ml Coconut milk; 1tbsp. Cranberry vinegar; 500ml Vegetable stock, clear; 4tbsp. Orange juice; 1piece Horseradish, grated; 1piece Cinnamon, Whole; 1tsp. Organic Ginger, Ground; 1pinch Sea Salt, Coarse; 1pinch Pepper Black, Whole

25—30 Min

Cinnamon, Whole

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.