Barley Risotto with Beetroot

Ingredients

• 200 g Barley, hulled
• 4 pcs Beets, peeled and shredded
• 1 pinch Salt and pepper to taste
• 1 tbsp Olive oil
• 900 ml Homemade vegetable stock
• 1 pcs Onion
• 200 g Feta
• 40 g Finely chopped walnuts

Method

1. Fry the chopped onion in the olive oil.
2. Add the barley and fry for 3-4 minutes.
3. Then add a little stock and stir constantly for 40-50 minutes.
4. After 20 minutes, add the grated beetroot and continue cooking.
5. When the time has elapsed and the risotto is creamy, add the feta cheese and mix well.
6. Serve with chopped walnuts.
7. Enjoy!