Pearl Barley and Beetroot risotto

2017-05-01
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

Ingredients

  • 1 bunch raw beetroot or a pack of vacsealed cooked
  • Knob of butter
  • 2-3 leeks finely chopped
  • 2-3 celery sticks finely chopped
  • 500g Pearl Barley
  • Salt and pepper
  • 2 minced cloves of garlic
  • Approx 1 litre vegetable stock
  • A couple of spoonfuls cream cheese
  • A few picked sprigs of thyme
  • Crumbledgoats cheese - optional

Method

Step 1

If using raw beetroot cook in water for about 45 mins , peel when cooked and cooled

Step 2

melt the butter in a large pan , add the leeks , celery and garlic . Cook until the leeks become soft and translucent

Step 3

Add in the Pearl Barley, stir to coat in the butter , then add in half the stock and season with salt and pepper . Top up with more stock as needed. Cook until the Barley is softened

Step 4

chop the Beetroot and add to the pan to warm through . Stir through the cream cheese . The Beetroot should leech a lovely red colour into the risotto

Step 5

stir through the thyme and serve with the crumbled goats cheese ( if using ) on top

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