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Dutch grain risotto

Jeroen uses local Dutch grains in this recipe. Using the different grains gives a surprising texture. The flavour is boosted by the mustard and crème fraîche.

Creation by Jeroen Achtien, Inter Scaldes**, Kruiningen, the Netherlands.

Makes 700g.

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Allergens and dietary requirements

  • Mustard
  • Cow's milk
  • Lactose
  • Celery
  • Gluten
  • Vegetarian

Ingredients

100
g
millet
100
g
spelt
100
g
pearl barley
300
g
vegetable stock
1000
g
beetroot juice
30
g
mustard
as needed
butter
as needed
crème fraîche

Scale recipe

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