Beetroot Pearl Barley Risotto
Serves: 4
  • 500g fresh beetroot
  • olive oil
  • knob of butter
  • 2 large shallots, chopped
  • 1 garlic clove, chopped
  • 250g pearl barley
  • 150ml white wine
  • 700ml vegetable stock
  • handful of grated parmesan
  • 100g goat's cheese, chopped/crumbled
  • handful of chopped dill
  1. Preheat the oven to 180C/fan 160C. Peel the beetroot and cut into large wedges (roughly quarters). Place on a baking tray and drizzle with olive oil, season. Cook for one hour until soft.
  2. Whilst the beetroot is cooking, (you may want to wait until halfway through) heat 1tbsp olive oil with the butter in a large pan. Tip in the shallots and garlic and cook for about 5 minutes until soft. Stir in the pearl barley until well-coated with the oil and butter. Pour over the wine and let it bubble for another 5 minutes.
  3. Place a ladleful at a time of the vegetable stock over the pearl barley, stirring all the time. Once each ladleful is absorbed, add another. Repeat this process until the pearl barley is cooked and al dente - it should take about 20 minutes (you may not need all the stock.)
  4. Remove the beetroots from the oven when cooked. Place ¼ of them in a blender and whizz into a rough purée. Chop the remaining beetroot into small pieces.
  5. Stir the beetroot purée and pieces and the parmesan through the risotto. Taste, and season again if necessary. Serve the beetroot risotto topped with the goat's cheese and dill.
Recipe by The Foodie's Way at