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Pearl barley risotto with sweet roasted roots (ve)
A creative plant-based alternative to a traditional risotto, made with delicious fresh vegetables and pearl barley. Portion sizes relate to a child of primary school age, please amend to suit your needs.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
Ingredients
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450 gcarrot peeled and cut into 1.5cm cubes
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500 gbeetroot peeled and cut into 1.5cm cubes
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30 goil
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260 gonion finely diced
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100 gleek finely chopped
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2 gdried oregano
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4 ggarlic granules
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2.7 litresveg stock
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150 gplant-based cheese
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10 gnutritional yeast
Instructions
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Mix the carrot, beetroot and oil in a single layer on a baking tray. Cook in a 220°C oven for 30 minutes.
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Run cold water over the pearl barley until the water runs clear.
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Heat the oil, add the onion, leek and oregano and cook for a few minutes until softened.
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Add the garlic granules, drained pearl barley and stock. Stir to combine.
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Bring to the boil and simmer until the pearl barley is tender and most of the stock is absorbed (about 30 minutes).
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Add the roasted carrot and beetroot mix, cheese and nutritional yeast. Heath through.
Notes
Key facts per serving:
Fibre: 4g
Protein: 6.5g
Saturated fat: 3.5g
Other nutrition facts: contains omega-3, calcium, iron & zinc
Allergens: gluten
CO2 emissions: 0.67kg, very low carbon (A rated)
