Ingredients

• 200 g pearl barley, soaked for at least 3 hours
• 2 shallots
• 2 Tsp olive oil
• 100 ml apple juice
• 500 ml vegetable stock
• 80 g parmesan cheese, grated
• fresh herbs, chopped
• a few drops of lemon juice
• Salt and pepper
• 2 Tsp hazelnuts, chopped
• 2 Tsp pumpkin seeds, roasted
• 3 beetroot
• 4 carrots
• 150g celeriac
• 1 parsnip
• 2 cloves of garlic
• 1 tbsp lemon juice
• 1 tsp honey
• 2 Tbsp olive oil
• Salt and pepper

Tips

Think to soak the barley beforehand!

Instructions

Wash, clean and cut all the root vegetables into evenly-sized pieces.

Mix the vegetables with the crushed garlic, lemon juice, honey, olive oil, and season with salt and pepper and spread them out on a baking tray.

Roast the vegetables for about 40 minutes at 200 degrees until they are tender.

Turn the vegetables a few times while they are roasting.

Chop the shallot and fry in olive oil. Add the pearl barley and stir well.

Add the apple juice and chicken stock. Leave to simmer for about 40 minutes, stirring occasionally, until the pearl barley is soft and most of the liquid has evaporated.

Stir in the cheese and herbs and season with a few drops of lemon juice, salt and freshly-ground pepper.

Dish out the pearl barley risotto on plates and top with roasted vegetables.

Sprinkle with nuts and pumpkin seed and with fresh herbs.