Beetroot rarely make an appearance in my shopping list. I do like the earthy-ness in their flavour, but I just don’t buy them. In any case, this blog is all about stretching the boundaries, and that included tucking a bunch of beetroot in my shopping trolley last week.
I decided to make a roasted beetroot risotto using pot barley for dinner on Thursday last week. I left work on time for a change, but by the time I got home, I was cream crackered. I decided to go ahead with meal plan anyway, but it wasn’t going to be a risotto that required a lot of stirring.
My beetroot risotto turned out delicious, much to Hubby’s surprise.
Ingredients: (serves 2)
- 2 small beetroot (or 1 medium)
- 1 tbsp olive oil
- 1 yellow onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 3/4 cup pot barley
- 550ml vegetable stock
- 1/2 cup dried porcini mushrooms, soaked in hot water for 20 minutes and drained
- a knob of butter
- salt and pepper to taste
Method
- Pre-heat the oven at 200 degrees celsius
- Place the beetroot on a foil-lined baking tray
- Roast in the oven for 30 minutes, until the flesh is soft when you prick it with a fork
- Once cooked, leave to cool for 10 minutes. Peel away the skin and dice the beetroot. Keep aside while you cook the risotto
- Heat oil in a heavy based pot
- Over a medium heat, sweat the onions with a pinch of salt for 2 to 3 minutes until translucent
- Add the pot barley, followed by half the stock
- Put the lid on, and leave to cook for 15 minutes, stirring occasionally
- After 15 minutes, pour in the rest of the stock and leave to cook for 20 minutes (with the lid partially on) or until the stock has evaporated
- After 20 minutes, add the diced beetroot and drained porcini mushrooms. Stir gently for a minute until the risotto turns red
- Add the a knob of butter and stir it into the risotto
- Season with salt and pepper before serving
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