Barley Risotto with Beet

Ingredients

• Splash of sunflower oil
• 4 eggs
• 1.5 l vegetable broth
• 500 g red beet, peeled, diced
• 3 tbsp butter
• 3 tsp fennel seeds
• 1 onion, peeled, finely chopped
• 2 cloves of garlic, peeled, finely chopped
• 2 tbsp olive oil
• 225 g pearl barley
• 100 ml white wine
• 75 g Parmesan cheese, grated

Instructions

1. Boil the eggs for 6 minutes, cool and peel them.
2. Bring the broth to a boil with the beet cubes.
3. Cook for 15 minutes until the beet is tender.
4. Melt the butter and toast the fennel seeds.
5. Sauté the onion and garlic in the olive oil.
6. Add the barley and toast briefly.
7. Deglaze with the white wine.
8. Add the broth ladle by ladle.
9. Stir until the barley is cooked.
10. Stir in the Parmesan cheese.
11. Serve with the poached egg.