Red Barley Risotto with Vegetables
Risotto • World
Description
Red Barley Risotto with Vegetables
Ingredients
- Pearl barley 5 oz
- Chicken Broth 25 fl oz
- Water 5 fl oz
- Onion 2 heads
- Red Grape Juice 5 fl oz
- Beetroot 1 piece
- Meyer Lemon Juice 1 tablespoon
- Yellow Beets 2 pieces
- Celery stalk 3 pieces
- Olive Oil 2 tablespoons
- Cilantro 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Wash the yellow beetroot with a brush, wrap it in foil, and bake in the oven (for 1.5-2 hours).
Step 2
Chop the onion and sauté in vegetable oil until soft.
Step 3
Grate the red beetroot on a fine grater.
Step 4
Add the dry barley to the pan with the onion, add salt and pepper, and stir to coat the grains with oil. Add the wine and simmer for a few minutes, stirring.
Step 5
Mix the broth with warm water, pour 700 ml of the mixture into the barley, add the beetroot, and cook for 25 minutes over low heat with the lid on, stirring occasionally and adding broth as it evaporates. Then remove the lid and finish cooking the barley. Add lemon juice and cilantro.
Step 6
Remove the yellow beetroot from the foil and plunge it into ice water. Slice it.
Step 7
Peel the celery stalks and cut them into strips.
Step 8
Serve the barley on individual plates, garnished with yellow beetroot and celery, and herbs.
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