Pearl Barley and Beetroot risotto

PennyBy Penny    

May 1, 2017


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


1If using raw beetroot cook in water for about 45 mins , peel when cooked and cooled

2melt the butter in a large pan , add the leeks , celery and garlic . Cook until the leeks become soft and translucent

3Add 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

4chop 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

5stir through the thyme and serve with the crumbled goats cheese ( if using ) on top