Beet risotto in a multicooker

Description

The dish is prepared without unnecessary complications. Pearl barley is cooked almost the same way as risotto. The difference is that in this version, barley is used instead of rice. Thanks to the beetroot, the dish acquires a rich red hue. The cheese complements the dish perfectly, making it tender. Once ready, the dish can be served at the table.

Instructions

1. 1

   Step 1

   Rinse the barley and soak it in cold water overnight. Wash the beet, then bake it in the oven for fifteen minutes at 180 degrees. Peel the baked beet.

2. 2

   Step 2

   Wash and peel the onion and celery. Cut them into small pieces. Heat vegetable oil in a multicooker, add the onion first, then the celery. Sauté the vegetables in the oil, then add the barley.

3. 3

   Step 3

   Pour a glass of water into the multicooker and cook the barley with vegetables until the water has completely evaporated. Then repeat the procedure.

4. 4

   Step 4

   Puree the beet with an immersion blender. Wash the lemon and grate half of its zest on a fine grater. Then add the ingredients to the multicooker and simmer for another five minutes. Season the dish with salt, then serve, placing a bit of cheese in the center.