|Reboot your system with this lovely warming rissotto!|beetroot chives|2 beetroot peeled and diced1 teaspoon rapeseed oil1 shallot finely chopped1 garlic clove finely chopped1 celery stick finely chopped60g pearl barley2 thyme sprigs600 ml vegetable stock0.5 lemon juicedhandful of chives finely chopped60g sunflower seeds toastedsalt and pepper to taste|Place the beetroot on a baking tray and roast in the oven for 30 minutes until tender. Remove from the oven and allow to cool. Then place the beetroot in a small food processor and blitz to a coarse paste. Set aside.Heat a little oil in a pan and add in the shallot and garlic and saute for 5 minutes until lightly golden. Then add the celery pearl barley and thyme and saute for 2 minutes.Now gradually add the stock about 150ml each time; once it has been absorbed add another 150ml. Repeat this until the pearl barley is cooked. It should take around 25 minutes.Now add in the beetroot paste lemon juice and chives; combine and heat through for a few minutes making sure there is still enough liquid in the dish.Serve with the toasted sunflower seeds.|30.00 minutes|4|Detox Kitchen