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.
You may also like
Butter bean & kale soup
A simple, but flavoursome and nutritious soup that looks and tastes luxurious. The blend of creamy butter beans, kale, and a hint of zesty lemon means it is actually really light and healthy – no cream in sight.
Hearty lentil, chorizo & tomato soup
Spice up a winter mealtime with this chunky, smoky soup. This recipe turns a mix of red lentils, chorizo, and tomatoes into a rich and filling dish.
Seasonal greens & Stilton soup
A healthy, but creamy vegetable soup, combining a seasonal mix of green vegetables with Stilton cheese. Adapt the recipe to suit whatever greens you have to hand. Use up the leftover Christmas Stilton or substitute with any strong blue cheese...