Beet and Barley Risotto



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Source Fresh Slowcooking

Preparation Time


1/2 tsp salt
3 sprigs fresh rosemary (plus extra to mince and sprinkle on plates as garnish)
5 cloves garlic minced
1 cup onion finely chopped
2 tbsp olive oil
5 1/2 cups chicken or vegetable broth
2 cups pot barley (pearl is ok too, it's just more processed)
1/2 tsp black pepper
4 cups beets peeled and diced
4 tbsp lemon juice
1 tsp lemon rind grated
1 cup goat cheese crumbled

1. Rinse barley under running water until water runs clear.

2. Add barley and olive oil to the slow cooker and stir until the barley is coated with oil.

3. Add the onion, garlic, beets, rosemary, lemon juice, lemon rind, salt and pepper to the slow cooker and stir.

4. Add the wine and broth. Stir all the ingredients together.

5. Cook on low for 4 hours.


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