Beetroot & Barley Risotto
Beetroot & Barley Risotto is a colorful, creamy dish that combines earthy roasted beetroot with nutty barley for a comforting yet elegant meal. Perfect for impressing guests or enjoying a cozy night in, this risotto is rich in flavor and nutrition. With simple ingredients and straightforward techniques, even novice cooks can create restaurant-quality results. This versatile recipe can be easily adapted to suit dietary preferences, making it an ideal choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup pearl barley
- 2 medium beetroot (about 200g), peeled and diced
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
Instructions
- Prepare the beetroot by peeling and dicing it into small cubes. Chop the onion and mince the garlic.
- In a large skillet, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes), then add minced garlic.
- Stir in barley and diced beetroot; cook for about 2 minutes to coat with flavors.
- Gradually add vegetable broth one ladle at a time, stirring frequently until absorbed (approximately 30 minutes) until barley is tender yet firm.
- Remove from heat, stir in Parmesan cheese and lemon juice; season to taste.
- Serve immediately, garnishing with additional cheese or herbs if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg
Keywords: For a vegan option, omit cheese and use plant-based broth. Consider using quinoa or farro as alternatives to barley. Adding sautéed greens like spinach or kale can enhance nutrition.