Pearl Barley and Beetroot risotto

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 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

1

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

2
3
4

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

5
6
7
8

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

9
10
11
12

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

13
14
15
16

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

Category

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

Directions

1

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

2
3
4

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

5
6
7
8

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

9
10
11
12

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

13
14
15
16

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

Pearl Barley and Beetroot risotto