Creamy Orgetto, Confited Colorful Beets, Feta, Green Olives
Creamy Orgetto, Confited Colorful Beets, Feta, Green Olives
Skill level
Intermediate
Cooking time
50 minutes
Servings/Yield
4 servings
Ingredients

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

Directions
  1. Prepare the beets:
    • Cut the red beetroot into cubes and blend to create a smooth puree.
    • Cut the yellow beetroot into small cubes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.