Beetroot barley risotto with carrots
Ingredients
- Barley risotto
- 1 onions (small), finely chopped
- 1 tbsp olive oil
- 2 garlic clove, finely chopped
- 1.25 dl red wine
- 220 g hulled pearl barley
- 1 litre vegetable bouillon, hot
- 300 g boiled beets, cut into 1.5 cm cubes
- Carrots
- 200 g carrots, cut into slices approx. 1/2 cm thick
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tbsp maple syrup
Total time: 1hr 25m
Preparation Time: 60m
Servings
For
4 people
Author
Nutritional Information
Contains 314 Kcal, 8g Protein, 52g Carbohydrates, 8g Fat
Ingredients
- Barley risotto
- 1 onions (small), finely chopped
- 1 tbsp olive oil
- 2 garlic clove, finely chopped
- 1.25 dl red wine
- 220 g hulled pearl barley
- 1 litre vegetable bouillon, hot
- 300 g boiled beets, cut into 1.5 cm cubes
- Carrots
- 200 g carrots, cut into slices approx. 1/2 cm thick
- 1 tbsp olive oil
- salt and pepper to taste
- 1 tbsp maple syrup
Instructions
-
Barley risotto
Sauté the onion for approx. 2 mins. in warm oil, add the garlic and continue to sauté briefly. Add the barley and sauté until translucent, stirring continuously. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the barley is always just covered with liquid, simmer for approx. 40 mins. After half of the cooking time, add the beetroot cubes. -
Carrots
Put the carrots into a broad ovenproof dish, drizzle over oil and maple syrup, season. To bake 20-25 mins. in the centre of an oven preheated to 180°C. Serve up the barley risotto, garnish with the carrots.
