Barley risotto with beet purée and pumpkin seed, dill and feta topping

Preparation

1. Bring chicken or vegetable stock to a boil.
2. Chop the shallot, dill and prepare the feta cheese in pieces.
3. Sauté the kale filling and sprinkle with olive oil. Season well. Set aside.
4. In a saucepan, put the butter, onion, garlic and thyme and sweat over medium heat.
5. Add the barley and peel it well, the barley will become a little transparent. When it reaches this point, add the white wine and let it reduce to dryness.
6. Add the hot chicken broth. (Do it like white wine, go cup by cup, let it reduce to dry or almost dry before adding the other cup) The whole thing will take more than 20 minutes.
7. The barley should still be slightly al dente and the consistency neither too dry nor too wet.
8. Add the filling.
9. When the consistency is good, add the parmesan and the warm beet purée. If you want, you can add a tablespoon of butter and mix it all together. Add salt and pepper to taste.
10. Assemble the plate and add the garnish