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Barley risotto with beets

Ingredients

For 4 servings

  • 700 ml vegetable stock
  • 400 g barley
  • 150 g onions
  • 150 g beets
  • 2 garlic cloves
  • Olive oil
  • Salt
  • Pepper
  • Goat cheese
  • Parsley

Preparation video

Heat up the stock. Finely chop an onion, mince the garlic, and dice the beets. Lightly fry the onion and garlic in olive oil. Add the barley and brown lightly, add the beets, salt and pepper, and a few ladles of stock. Stir. Simmer covered for about 30 minutes, stirring and adding stock occasionally, until the barley is soft. Serve with goat cheese and parsley.


Barley risotto with beets

Preparation

Moderate 1h

Heat up the stock. Finely chop an onion, mince the garlic, and dice the beets. Lightly fry the onion and garlic in olive oil. Add the barley and brown lightly, add the beets, salt and pepper, and a few ladles of stock. Stir. Simmer covered for about 30 minutes, stirring and adding stock occasionally, until the barley is soft. Serve with goat cheese and parsley.


Barley risotto with beets

Barley risotto with beets
1h Moderate

Ingredients

For 4 servings

  • 700 ml vegetable stock
  • 400 g barley
  • 150 g onions
  • 150 g beets
  • 2 garlic cloves
  • Olive oil
  • Salt
  • Pepper
  • Goat cheese
  • Parsley

Preparation

Heat up the stock. Finely chop an onion, mince the garlic, and dice the beets. Lightly fry the onion and garlic in olive oil. Add the barley and brown lightly, add the beets, salt and pepper, and a few ladles of stock. Stir. Simmer covered for about 30 minutes, stirring and adding stock occasionally, until the barley is soft. Serve with goat cheese and parsley.