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Barley risotto bowl

Portions:2
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Ingredients

  • 2 bulbs of beetroot
  • Salt pepper
  • 800 ml vegetable stock
  • 1 onion
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 150 g barley (
  • 100 ml white wine
  • 4 Matjesfilets
  • 1 apple
  • 2 tablespoons lemon juice
  • 30 g crispbread
  • 30 g fresh horseradish
  • 1 Beet shiso cress
  • 5 stems of dill

Instructions

  • Wash the beetroot, cover and cook in salted water for 30–35 minutes over medium heat and then leave to cool.
  • Bring the broth to the boil.
  • Peel the beetroot and puree in 100 ml of hot stock.
  • Dicefinely the onion and chop finelythe garlic.
  • Sauté both in a saucepan in hot olive oil.
  • Add the pearl barley, sauté briefly, deglaze with wine and reduce almost completely, add the boiling broth until the pearl barley is just covered and cook over a medium heat for 35 minutes.
  • After 30 minutes add the pureed beetroot and cook for 5 minutes.
  • Cut 2 matjes fillets diagonally into pieces.
  • Wash the apple, cut into thin sticks and mix with lemon juice.
  • Break the crispbread into pieces.
  • Peel the horseradish, grate finely and place on the pearl barley with the crispbread, serve with cress and dill.
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Course Bowls / Rice