Perlotto With Beets In A Slow Cooker - A Step By Step Recipe With A Photo

Perlotto with beets in a slow cooker is, roughly speaking, an ordinary pearl barley porridge. But thanks to the interesting ingredients that are added to this porridge, it becomes delicious and beautiful.

Cooking description:

Perlotto is prepared in much the same way as risotto. The difference is that in the first version, not rice, but barley is used. Thanks to beets, it takes on a rich red hue. Cheese successfully complements the dish, making it tender. To learn how to cook beetroot perlotto in a multicooker, read this recipe.

Purpose: For lunch

Main ingredient: Vegetables / Beets / Cereals / Pearl barley

Dish: Hot dishes

Ingredients:

• Pearl barley - 170 Grams
• Beetroot - 150 Grams
• Leeks - 50 Grams
• Curd cheese - 50 grams
• Celery stalk - 1 Piece
• Lemon - 1/2 Piece
• Olive oil - 1 tbsp. the spoon

Servings: 4

How to cook "Perlotto with beets in a slow cooker"

1 Rinse the barley and soak in cold water overnight. Wash the beets, bake in the oven for fifteen minutes at one hundred and eighty degrees. Peel the beets. 2 Wash and peel the onions and celery. Cut them into small pieces. Heat vegetable oil in a slow cooker, put onions in it first, and then celery. Saute vegetables in butter, then add barley to them. 3 Pour a glass of water into a multicooker and cook the barley with vegetables until it completely evaporates. Then repeat the procedure. 4 Use the hand blender to puree the beets. Wash the lemon and grate half of the zest on a fine grater. After that, add the ingredients to the multicooker and simmer for another five minutes. Season the dish with salt and serve with some cheese in the center.