This vibrant beetroot and pearl barley risotto offers a delicious twist on a classic Italian dish. Forget the creamy, carb-heavy risotto you might be used to – this version is hearty, subtly sweet, and packed with earthy beetroot flavour, complemented by the satisfying chewiness of pearl barley. It’s a surprisingly simple recipe that’s perfect for a comforting weeknight meal or a sophisticated dinner party, showcasing the beautiful colour of beetroot in every spoonful. The earthy sweetness of the beetroot pairs perfectly with the nutty pearl barley, creating a satisfying and balanced flavour profile.
This recipe effortlessly elevates the humble risotto to a new level of flavour and texture. The addition of beetroot adds a stunning visual appeal along with a depth of flavour that complements the pearl barley beautifully. Ready to transform your dinner routine? Let's dive into the step-by-step guide and create this magnificent beetroot and pearl barley risotto together.
Tools Needed
- Frying pan
- Grater
Ingredients
- Onion
- Garlic
- Beetroot
- Oil
- Pearl Barley
- Vegetable Stock
- Kale (e.g., Cavolo Nero)
- Fennel
- Butter
- Cheddar Cheese
- Crème Fraîche
- Salt
Step-by-Step Instructions
Step 1. Sauté Vegetables and Barley
- Finely chop the onion and fry it in oil until softened. Add garlic for extra flavor.
- Peel and grate the beetroot.
- Add the grated beetroot to the pan with the onions and sweat them down together. This will turn the beetroot a beautiful pink color.
- Add the pearl barley to the pan.
Step 2. Simmer and Prepare Garnish
- Gradually add vegetable stock, enough to cover the barley. Simmer for around 50 minutes.
- deep fry kale (e.g., Cavolo Nero) for a crispy texture and chop some fennel.
Step 3. Finish the Risotto
- Once the pearl barley is cooked and tender, stir in butter, cheddar cheese, and crème fraîche. Season with salt to taste.
Step 4. Serve
- Serve the risotto with a dollop of crème fraîche, deep-fried kale, and chopped fennel.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Toasting the pearl barley before adding the stock helps with absorption.
- Beetroots are a great vegetable to use during their bountiful season, offering a sweet and earthy flavor.
Nutrition
- N/A
FAQs
1. Can I use different types of barley?
While pearl barley works best for its texture in this risotto, you could experiment with other types. However, cooking times may vary, so adjust accordingly.
2. Can I make this recipe vegetarian/vegan?
This recipe is already vegetarian. To make it vegan, ensure you use a vegetable stock and omit any cheese if a recipe variation includes it.
3. How far in advance can I prepare the beetroot?
Roasted beetroot can be made a day or two ahead of time and stored in the refrigerator. This will save you time on the day you plan to make the risotto.
This River Cottage-inspired beetroot and pearl barley risotto is a testament to the magic of simple, fresh ingredients. Enjoy the vibrant colours and satisfying flavours of this hearty and healthy dish, perfect for any occasion. From now on, risotto nights will never be the same!