Beet & Barley Risotto
Beautiful beetroot and barley risotto, almost too pretty to eat- almost!
- 1 cup barley
- 3 cups vegetable or chicken broth
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small onion,diced
- 1/2 cup white wine
- 1 can beets, drained, patted dry & pureed
- 1 tsp thyme
Melt butter in large saucepan over medium heat. Add onion and garlic and cook until fragrant.
Add barley and stir until glossy. Add wine and stir until barley has absorbed it. Add in thyme.
Add in the broth and bring to boil. Reduce to simmer and cover. Cook for 40-45 minutes, stirring occasionally, until liquid is absorbed and barley is tender.
Stir in beets and warm through. Top with feta or ricotta and enjoy!