Beetroot and Barley Risotto with Goat Curd.

This recipe is kindly supplied by Andrew Fielke, and was demonstrated at his TMX class His special Australian ingredients are available through his web site, www.andrewfielke.com
This was one of the most popular recipes demonstrated .

1 bunch of baby beetroots

1 onion, quartered
2 cloves of garlic
1 med. carrot
4/5 fresh thyme sprigs
2 Tablespoons of Olive oil
1 Tablespoon of butter
300g of pearl barley, (can be pre soaked for faster cooking)
250 mls. red wine
1 Lt. chicken or veg stock. (may not use all )
S and P to taste

1 bunch of asparagus
1/2 cup of toasted walnuts
1 cup fresh goat curd
1 generous handful rocket
1 dessertspoon of Walnut or olive oil
1 dessertspoon of Tuckeroo Bush Tomato Balsamic. ( a must for this recipe)
1/2 cup shaved Parmesan

DO
Trim beets ,scrub and cut into 1/4. Place on lined oven tray and spray with oil.
Roast at 200 C for 15 mins.

Zap onion, carrot,garlic,and thyme on speed 7 until fine.
Add butter and oil and saute for 5 mins/100/speed 1
Add wine barley and 1/2 stock, cook, 10 mins /100 / speed 1/ REVERSE
CHECK REGULARLY AND TOP UP WITH MORE STOCK AS NEEDED.
Cook a further 10/15 mins until barley is tender.(probably 40 mins all together)
Season to taste.
Stir in the beets when ready to serve.

Grill the Asparagus
Toss the leaves and walnuts with the oil and balsamic

Stir the parmesan into the risotto and serve on plates garnished with asparagus , salad and goat curd.