
250 g pearl barley
200 g cooked and peeled red beetroot
150 g cooked and peeled yellow beetroot
1 onion
2 garlic cloves
1 litre vegetable or chicken broth
100 ml dry white wine
50 g crumbled feta
50 g pitted green olives
30 g butter
2 tablespoons olive oil
30 g grated parmesan (optional)
Salt and pepper to taste
- Prepare the beets:
- Cut the red beetroot into cubes and blend to create a smooth puree.
- Cut the yellow beetroot into small cubes.
- Cook the barley:
- Heat the vegetable broth in a saucepan.
- Finely chop the garlic and onion. In a pan, sauté the garlic and onion with olive oil and butter.
- When the garlic and onion become translucent, add the pearl barley and cook until it becomes translucent as well.
- Cook the barley:
- Deglaze the barley with the dry white wine and stir until absorbed.
- Add a ladle of broth and stir until absorbed.
- Continue adding the broth one ladle at a time, stirring occasionally, until the barley becomes creamy and fully cooked.
- Add the beetroot puree:
- Once the barley is almost cooked, add the red beetroot puree and stir until well combined for a uniform color and creamy texture.
- Sauté the yellow beetroot:
- In a pan, melt a little butter and sauté the yellow beetroot cubes without browning them.
- Stir this sautéed yellow beetroot into the risotto.
- Finalize the dish:
- Add the parmesan (optional), season with salt and pepper, and mix well.
- Serve with crumbled feta and a few pieces of green olives.