Beetroot pot barley risotto

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

  1. Pre-heat the oven at 200 degrees celsius
  2. Place the beetroot on a foil-lined baking tray
  3. Roast in the oven for 30 minutes, until the flesh is soft when you prick it with a fork
  4. Once cooked, leave to cool for 10 minutes.  Peel away the skin and dice the beetroot. Keep aside while you cook the risotto
  5. Heat oil in a heavy based pot
  6. Over a medium heat, sweat the onions with a pinch of salt for 2 to 3 minutes until translucent
  7. Add the pot barley, followed by half the stock
  8. Put the lid on, and leave to cook for 15 minutes, stirring occasionally
  9. 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
  10. After 20 minutes, add the diced beetroot and drained porcini mushrooms.  Stir gently for a minute until the risotto turns red
  11. Add the a knob of butter and stir it into the risotto
  12. Season with salt and pepper before serving

 

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