Beetroot Pearl Barley Risotto
The clocks went forward last weekend (on Mothers Day actually, which is someones idea of a very cruel joke), and British Summertime has officially begun. I had planned to make a salad dish this week but then the weather turned cold again, our heating went back on and salad didn’t seem quite so appealing. I wanted something warming and comforting so I made this risotto instead.
Risotto is traditionally made with a high starch variety of rice such as arborio or carnaroli but pearl barley gives your risotto a slightly nuttier taste and a bit more ‘bite’.
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small red onion, finely chopped
- 250g pearl barley
- 700ml vegetable stock
- 500g cooked beetroot
- 100g goats cheese
- Heat the olive oil and butter in a large saucepan. Add the onion and saute gently for 5 minutes until soft.
- Add the pearl barley and stir well to coat with the oil/butter. Cook for 1 minute.
- Add one ladle of the stock and stir well. Once the stock has been fully absorbed, add another ladle and continue this process until the pearl barley is cooked and al dente - this will take about 20-25 minutes.
- Meanwhile, place half the beetroot in a blender with a ladle of the stock and blitz to make a rough puree. Chop the remaining beetroot into small, bite sized pieces.
- When the final ladle of stock has been absorbed by the risotto, add the beetroot puree and pieces and continue to stir until any remaining liquid has been absorbed and the risotto is a thick, creamy texture.
- Serve the risotto with the goats cheese crumbled on top.
- Nutrition per serving: 318 calories, 47g carbohydrates, 12g fat, 10g protein (calculated using MyFitnessPal)