recipe added Jan 7, 2011 3:33:49 PM byzibi
Brighten up your winter meals by serving this beet risotto. Seasoned with fresh rosemary and lemon juice the beets provide rich flavour, vibrant colour and many nutrients. The ingredients work together perfectly to tone down the earthiness of the beets. If you don’t believe me, try it and see for yourself! Read More...
Source Fresh Slowcooking
|3 sprigs||fresh rosemary||(plus extra to mince and sprinkle on plates as garnish)|
|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.