Beet and Barley Risotto

Ingredients

• 2 medium beets, peeled and grated or finely chopped

• 1 cup pearl barley

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth, kept warm

• 2 tbsp olive oil or butter

• ½ cup grated Parmesan cheese (optional for vegan version)

• 2 tbsp fresh parsley, chopped

• Salt and pepper, to taste

• Optional: 1 tbsp balsamic vinegar for extra depth

Instructions

1. Prepare the broth:
   Keep vegetable broth warm in a saucepan over low heat.

2. Sauté aromatics:
   In a large skillet or saucepan, heat olive oil or butter over medium heat. Add onion and cook 4–5 minutes until softened. Add garlic and cook 1 minute more.

3. Cook barley:
   Stir in barley and grated beets, cooking 2–3 minutes to lightly toast the barley.

4. Add broth gradually:
   Add 1 cup of warm broth at a time, stirring frequently until liquid is absorbed before adding the next cup. Continue for about 30–35 minutes until barley is tender and creamy.

5. Finish:
   Stir in Parmesan (if using), season with salt and pepper, and add balsamic vinegar if desired.

6. Serve:
   Garnish with fresh parsley and serve warm.