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  • Norwegian Risotto with Red Beets, Barley and Goat Cheese
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    By Andreas Viestad

    Norwegian Risotto with Red Beets, Barley and Goat Cheese

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    Serves 4

    PREPARATION:

    • 1 Fry the onion over medium heat until it become caramelized. Add the barley and parsley root, and fry the mixture for a few minutes. Pour in a little bit of the broth and boil until the barley is al dente.
    • 2 Fry the chopped red beets in a little bit of butter in a separate pan for a few minutes. Add the beet juice and let it simmmer over low heat.
    • 3 Combine the chopped red beets, the juice, and the barley mix, and stir until it has a creamy consistency. Add to plates and sprinkle with chunks of hand-torn goats cheese.
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  • Serves 4

    PREPARATION:

    • 1 Fry the onion over medium heat until it become caramelized. Add the barley and parsley root, and fry the mixture for a few minutes. Pour in a little bit of the broth and boil until the barley is al dente.
    • 2 Fry the chopped red beets in a little bit of butter in a separate pan for a few minutes. Add the beet juice and let it simmmer over low heat.
    • 3 Combine the chopped red beets, the juice, and the barley mix, and stir until it has a creamy consistency. Add to plates and sprinkle with chunks of hand-torn goats cheese.
    Print Friendly
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