There is not much to like about winter. It gets dark early, it’s cold and don’t get me started on wearing layers. One of the few good things about the cold weather – besides skiing – is the food. There’s no better excuse to eat chocolate, drink tea and the winter vegetables! Many people think they are boring compared to asparagus, tomatoes and cucumbers. Pah! They don’t know what they’re missing!
One of the most interesting vegetables is beetroot. I have to admit: a few years ago I thought differently. I knew beetroot only as something for a salad. I didn’t experience yet the versatility (if that’s even a word) of this winter wonder conk.
It started a year ago when some friends made beetroot gnocchi (I’ll probably share that recipe sometimes here as well) when I found out that there’s so much to make with this root.So today it’s about beetroot barley risotto.
All you need:
– a small onion (chopped)
– 2 Tsp of butter
– 100 g of barley grains
– 10 ml white wine
– 1 garlic clove (chopped)
– 1 l vegetable soup (I used instant soup, if you have the time to make one from scratch even better!)
– 1 conk of beetroot
– 100 g of feta cheese
Melt one tablespoon butter in a wide pan, add the onion and barley and let them heat up. Pour in the white wine and let it cook until the wine has evaporated. Add the chopped garlic clove and enough soup that it covers the barley.
Meanwhile peel the beetroot with a sharp knife and chop it into small squares. Add them to the barley as soon as you’re done.
Add more some more soup and stir until it’s evaporated and repeat until all soup is gone.
Stir some fridge-cold butter under the hot barley. The colder the butter the smoother your risotto will be.
Serve in a plate and at last rip the feta into pieces and add on top.
You can also add some horseradish and smoked fish (this is also tested by me. Tastes equally delicious.). Enjoy!
Now. Carry on!