Prep time:

Cooking time: 1 hour

Total time:

Serves: 4

4 beetroots (peeled or scrubbed)

1 red onion, finely chopped

2tbsp olive oil

300g pearl barley

2tsp dried oregano

150ml dry white wine

1ltr vegetable stock (plus beetroot cooking water)

150g soft goats’ cheese (or feta)

Slices of spring onion to garnish

Pearl barley contains more protein and dietary fibre than risotto rice and makes risotto into a more nutritious meal. The grains are slightly nuttier and more substantial. Boil the beetroot in a small pan of water for 10-15 mins until soft. Drain (reserving cooking water) cool, then roughly chop into 1cm pieces. Gently sauté the … Continue reading "Fresh Fix: Beetroot & Pearl Barley Risotto"

Pearl barley contains more protein and dietary fibre than risotto rice and makes risotto into a more nutritious meal. The grains are slightly nuttier and more substantial.

  1. Boil the beetroot in a small pan of water for 10-15 mins until soft. Drain (reserving cooking water) cool, then roughly chop into 1cm pieces.
  2. Gently sauté the chopped onion in a frying pan with the oil for 5 mins until translucent. 
  3. Add pearl barley, oregano and cooked beetroot, then gradually add first the wine and then stock and beetroot water, stirring between each addition, until the liquid has been absorbed. Cook for about 40-50 mins (stir to prevent any sticking). 
  4. Pile into bowls. Sprinkle on the cheese, spring onion garnish and serve. 

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