Honkalan Pork Hocks with Beetroot Barley Risotto
recipe

Preparation Time: 2 hours
Serving Size: 4 servings
Honkalan Pork Hocks with Beetroot Barley Risotto is a hearty and flavorful dish that combines tender pork hocks with a deliciously creamy barley risotto enriched with roasted beetroot. Perfect for a cozy lunch or dinner!

Ingredients:

- 2 pork hocks
- Salt
- Black pepper
- 4 dl barley
- 2 dl beetroot (diced)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2-3 parsnips (sliced)
- Fresh green herbs (e.g., parsley)
- Pirjon Pakari buckwheat bread (for serving)
- Butter (for serving)

Instructions:

1. Season the pork hocks with salt and black pepper.
2. Cook the pork hocks in a low oven until they are tender.
3. In a separate pot, cook the barley in salted water according to package instructions. Add the diced beetroot towards the end of cooking.
4. Roast the sliced parsnips in olive oil until golden brown.
5. To serve, plate the barley and beetroot mixture, place the pork hock on top, and add the roasted parsnips.
6. Garnish the dish with fresh green herbs.
7. Serve with buckwheat bread and butter on the side.
Enjoy a delicious and hearty meal!

Nutritional Information (per serving):

- Calories: 450
- Protein: 30g
- Carbohydrates: 55g
- Dietary Fiber: 10g
- Fat: 15g
- Saturated Fat: 6g
- Sodium: 600mg

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