Pink Pearl Barley Risotto With Feta Cheese

• 1 teaspoon butter
• 1 onion, chopped
• 1 sprig fresh rosemary or 1 teaspoon dried rosemary
• 400 g beetroots, peeled and diced finely
• 250 g pearl barley
• 700 ml broth (I use veggie)
• 1 pinch cinnamon
• 1 pinch ground red chili pepper
• 1 pinch oregano
• 1 pinch cayenne pepper
• 100 g feta cheese, diced finely

1. Heat butter in a heavy pot.
2. Add onion and rosemary to it and sautee until translucent.
3. Add beets and pearl barley and sautee for 2 more minutes.
4. Add enough broth to slightly cover barley and beets and simmer until all of the broth has been absorbed.
5. Make sure to stir frequently so that it wont stick to the bottom of the pot.
6. Once broth has been absorbed, add more and simmer until everything is tender (about 12 minutes).
7. Season with spices and serve garnished with feta cheese.

butter, onion, rosemary, beetroots, pearl barley, cinnamon, ground red chili pepper, oregano, cayenne pepper, feta cheese

Taken from www.food.com/recipe/pink-pearl-barley-risotto-with-feta-cheese-393578 (may not work)