Recipe of the month: Pearl barley risotto with sweet roasted roots
A creative, delicious and plant-based alternative to a traditional risotto, made with delicious fresh vegetables and pearl barley.
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
Ingredients
Servings:
10
-
450 gCarrot peeled and cut into 1.5cm cubes
-
500 gBeetroot peeled and cut into 1.5cm cubes
-
2 tbspOil
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260 gOnion finely diced
-
100 gLeek finely chopped
-
2 tspDried oregano
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1 tspGarlic granules
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2.7 litresVeg stock
-
150 gPlant-based cheese
-
10 gNutritional yeast
Instructions
-
Mix the carrot, beetroot and oil in a single layer on a baking tray. Cook in a 220°C oven for 30 minutes.
-
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.
-
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.
