Red and green pearl barley risotto

Red and green pearl barley risotto

Bio-en
My Organic Alnatura Recipes
Vegetarian
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Source: Alnatura, photographer: Oliver Brachat

Ingredients

100
g rocket
5
-6 tbsp Alnatura olive oil
150
Precooked beetroot
*
Alnatura sea salt
*
Alnatura black pepper
1
Alnatura vegetable stock
2
shallots
2
cloves of garlic
250
g pearl barley
1
-2 sprigs of thyme
2
bay leaves
250
ml white wine
80
g grated Parmesan
125
g mascarpone

Wash and trim the rocket.

Reserving a few leaves, purée the rest with 3 tbsp olive oil and set aside.

Roughly chop the beetroot and purée with 1 tsp olive oil.

Season the purée with salt and pepper and set aside.

Heat the vegetable stock and keep warm.

Peel the shallots and garlic, chop finely and sauté in a pan with 2 tbsp olive oil.

Add the pearl barley, thyme, bay leaves, salt and pepper and cook briefly.

Deglaze with white wine and simmer for a little while, stirring.

Gradually add the stock to the risotto, stirring constantly, and simmer for about 30 minutes.

Once the barley is just soft, remove the thyme and bay leaves.

Stir in the Parmesan and mascarpone.

Divide the mixture in two and add the beetroot to one half and the rocket purée to the other.

Season with salt and pepper.

Garnish the green risotto with rocket leaves.

Serve with grated Parmesan.

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