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Beetroot barley risotto with carrots
1 h active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 314
  • Fat about 8g
  • Carbohydrates about 52g
  • Protein about 8g
This is needed
This is needed for 4 people
Barley risotto
  • 1 onions (small), finely chopped
  • 1 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 1.25 dl red wine
  • 220 g hulled pearl barley
  • 1 litre vegetable bouillon, hot
  • 300 g boiled beets, cut into 1.5 cm cubes
Carrots
  • 200 g carrots, cut into slices approx. 1/2 cm thick
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp maple syrup
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And that's how it's done
And that's how it's done
Barley risotto
Sauté the onion for approx. 2 mins. in warm oil, add the garlic and continue to sauté briefly. Add the barley and sauté until translucent, stirring continuously. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the barley is always just covered with liquid, simmer for approx. 40 mins. After half of the cooking time, add the beetroot cubes.
Carrots
Put the carrots into a broad ovenproof dish, drizzle over oil and maple syrup, season. To bake 20-25 mins. in the centre of an oven preheated to 180°C. Serve up the barley risotto, garnish with the carrots.