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🍽️ Pearl Barley Risotto with Beetroot

432 kcal · 30 min · 4 servings

Ingredients

• 400 g Beetroot
• 1 Onion
• 1 Clove of garlic
• 1 tbsp Olive oil
• 250 g Pearl barley
• 1 l Vegetable broth
• Salt
• Pepper
• 0.5 tsp ground cumin
• 2 stalks Parsley
• 200 g Feta (45 % fat in dry matter)
• 1 tsp Lemon juice

Instructions

1. 1. Peel the beetroot.
2. 2. Cut the beetroot into small cubes.
3. 3. Peel the onion.
4. 4. Peel the garlic clove.
5. 5. Dice the onion.
6. 6. Dice the garlic clove.
7. 7. Heat the oil in a pot.
8. 8. Sauté the onions and garlic in it over medium heat for 3 minutes.
9. 9. Stir in the beetroot.
10. 10. Stir in the pearl barley.
11. 11. Cover everything with some broth.
12. 12. Season with salt.
13. 13. Season with pepper.
14. 14. Season with cumin.
15. 15. Simmer the dish over regular stirring for approx. 30 minutes.
16. 16. Add the remaining broth gradually.
17. 17. Wash the parsley.
18. 18. Shake the parsley dry.
19. 19. Pluck off the parsley leaves.
20. 20. Chop the parsley leaves roughly.
21. 21. Cube the feta.
22. 22. Mix the feta into the barley after the cooking time is finished.
23. 23. Season with lemon juice.
24. 24. Divide the pearl barley risotto onto small plates.
25. 25. Sprinkle the dish with parsley.

Nutrition per serving

• kcal: 432
• Protein: 17 g · Fett/Fat: 15 g · Carbs: 55 g