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Barley beetroot risotto

Barley beetroot risotto

A colourful risotto made without rice. The beetroot not only provides excellent flavour, but also makes for an eye-catching dish.

Recipe from the farmer's kitchen

Irmi Oberhofer

Farmer from farm Burg Latsch

Ingredients

60 MIN.

• 250 g
  barley
• 400 g
  beetroot
• 1
  onion
• 1
  clove of garlic
• 100 ml
  red wine
• 500 ml
  apple beetroot juice
• 400 ml
  meat or vegetable stock
• 60 g
  grated parmesan
• 70 g
  rocket leaves
• Salt
• Pepper
• olive oil

Print recipe

www.roterhahn.it

Instructions - Barley beetroot risotto

• 1.

  Step
  Soak the barley overnight and then drain.
• 2.

  Step
  Finely chop the onion and garlic and sweat in olive oil.
• 3.

  Step
  Add the barley and toast it in the oil for a few minutes, then deglaze the pan with the red wine.
• 4.

  Step
  Add the finely diced beetroot.
• 5.

  Step
  Alternately add the apple beetroot juice and stock a ladle at a time.
• 6.

  Step
  Season with salt and pepper and allow to cook whilst stirring until the barley is cooked al dente (20 - 30 minutes according to taste).
• 7.

  Step
  Add half of the parmesan.
• 8.

  Step
  For an even smoother risotto add 2 tbsp. cold butter or a little cream to taste.
• 9.

  Step
  Serve on plates with rocket leaves and the remaining parmesan.
• 10.

  Step
  Tip: You can also use pre-cooked beetroot. In this case don’t add it until the end.
•  
  Happy cooking

Irmi Oberhofer

Farmer from 'Roter Hahn' Quality Products

Burg Latsch in Latsch

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