"Before Christmas, I came across this recipe for Barley Risotto, published by Sabina Penšek in a wonderful Blog Tolsta Nutrija."
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Ingredients:
1 cup barley
1 larger, fresh beetroot (the size of a cup)
3 garlic cloves
½ larger onion
salt
freshly ground pepper
olive oil
200 ml red wine (Cabernet sauvignon)
vegetable stock
2 poached eggs
parsley
1 cup barley
1 larger, fresh beetroot (the size of a cup)
3 garlic cloves
½ larger onion
salt
freshly ground pepper
olive oil
200 ml red wine (Cabernet sauvignon)
vegetable stock
2 poached eggs
parsley
Method:
Method for poached egg:
- On a splash of oil, sauté finely chopped onions. Add chopped garlic and sauté for a few seconds. Add rinsed and drained barley, stir and continue sautéing for a few minutes.
- Add roughly chopped or grated beetroot. Pour over with wine and vegetable stock. Season - but save on salt, because the stock is already salty.
- How much liquid? Let’s say, 1 cm over the completely covered barley.
- Cook on low heat for 15 minutes. If necessary, add a bit of stock or red wine, which ever you prefer.
- Serve the barley risotto with poached egg. It will give the risotto extra moistness and silkiness. I would recommend, you use 2 eggs per serving.
Method for poached egg:
- Bring salted water to a boil. Lower the heat a bit, but keep the water boiling.
- Crack the egg into a soup ladle or a coffee cup. Then gently pour it into a simmering water. When the egg floats to the surface, remove it from the pan with a slotted spoon and leave it to dry on a paper towel.
