Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Barley risotto
Carrots
How it's done
Barley risotto
Heat the oil in a pan, add the onion, sauté for approx. 2 mins., add the garlic, cook briefly. Add the barley and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the stock a little at a time so that the barley is always just covered with liquid, simmer for approx. 20 mins. Add the beetroot and continue to simmer for approx. 20 mins.
Carrots
Place the carrots in an ovenproof dish (approx. 1 l), drizzle with oil and maple syrup, season.
To roast
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, serve the barley risotto with the carrots.
| Tip: | Garnish the beetroot barley risotto with watercress. |
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