Barley beet risotto

Ingredients

• 300 g Pearl barley
• 4 pcs Spring onions, chopped
• 4 tsp Lemon peel, grated
• 300 g Swiss chard, raw, washed, stems removed
• 2 pcs Beetroots
• 1 pcs Onion, diced
• 4 tbsp Olive oil
• 980 ml Home made vegetable stock
• 1/4 tsp Fine sea salt
• 1/4 tsp Pepper, black ground

Method

1. Wash and dry the veggies.
2. Peel the beets and cut into small dices or thin slices.
3. Heat half the oil in a saucepan.
4. Add the onion and garlic.
5. Season with salt and pepper and cook for 3-4 minutes.
6. Add the barley, beet, and lemon zest.
7. Season to taste.
8. Cook for 2 minutes or until the barley is toasted and fragrant.
9. Add the 4 cups vegetable stock.
10. Bring to a boil.
11. Reduce heat and simmer for 18-20 minutes or until the barley and beets are tender and most the liquid has been absorbed.
12. Add the chard and remaining oil to the pot.
13. Season to taste and cook for 2 minutes.
14. Remove from heat and sprinkle with spring onions.
15. Serve.