Tyrolean recipes - farm recipes

Soak the barley overnight and then drain. Finely chop the onion and garlic and sweat in olive oil. Add the barley and toast it in the oil for a few minutes, then deglaze the pan with the red wine. Add the finely diced beetroot. Alternately add the apple beetroot juice and stock a ladle at a time. Season with salt and pepper and allow to cook whilst stirring until the barley is cooked al dente (20 - 30 minutes according to taste). Add half of the parmesan. For an even smoother risotto add 2 tbsp. cold butter or a little cream to taste. Serve on plates with rocket leaves and the remaining parmesan.

The farmer Irmi Oberhofer of the Red Rooster direct sales farm "Burg Latsch" in Latsch wishes you a good meal!

 You can also use pre-cooked beetroot. In this case don’t add it until the end.