Barley Risotto with Rhubarb and Beet




Rating: 4.76 / 5.00 (860 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:












Instructions:

For the pearl barley risotto with rhubarb and beet, first peel the beet, drizzle with oil, salt and lightly pepper. Wrap in aluminum foil and braise in the oven at 180 °C for about 40 minutes. Then cut into coarse cubes.

Peel and dice the rhubarb.

Sauté shallots in a wide pot until translucent, add pearl barley and also briefly sweat until translucent. Deglaze with the soup and let it boil down (the pearl barley will absorb the liquid). Repeat this process until the pearl barley is almost cooked.

Add the rhubarb, beet and cheese and stir the barley risotto until creamy. Mix in the rhubarb leaves, sprinkle with sprouts and serve the barley risotto with rhubarb and beet immediately.

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