Pearl barley adds a nutty twist to this classic risotto. The earthy sweetness of the grated beetroot really complements the creamy goat's cheese.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Cal/Serv:
529
Ingredients
2Tbsp.
olive oil
1
red onion, finely chopped
250g
pearl barley
2
purple beetroots, peeled and grated, see GH Tip
100ml
dry white wine
wine
1l
vegetable stock
100g
frozen peas
150g
soft goats’ cheese
Handful basil leaves, roughly chopped
Directions
Step 1Heat oil in a large pan over medium heat and fry onion for 5min, until softened. Stir in the pearl barley and beetroot. Next add the wine and bubble for a few minutes.
Step 2Add the stock, a couple of ladlefuls at a time, stirring well after each addition. Only add the next ladle of stock when the previous one has largely been absorbed. Continue cooking in this way until the pearl barley is tender – about 35-40min.
Step 3Stir through the peas, check seasoning and crumble over the goats’ cheese. Scatter over basil and serve.
GH TIPs:
Wear gloves when handling the beetroot to prevent your hands being dyed purple.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
