Dinner / Italian-inspired
Beetroot Pearl Barley Risotto
Pearl barley simmers with beetroot for a vivid, pleasantly chewy risotto-style dinner. Dill and lemon balance the earthy vegetables.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 1 hours
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains barley, a cereal containing gluten.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Soften onion in oil for 6 minutes. Add garlic and barley and stir for 1 minute.
Add 750 ml stock, bring to a simmer and cook partially covered for 30 minutes, stirring regularly.
Add beetroot and remaining stock as needed. Cook for 10–15 minutes until barley is tender and creamy.
Finish with lemon juice, dill, salt and pepper.
0 of 4 steps complete
A little kitchen know-how
- Pearl barley remains pleasantly chewy even when fully cooked.
Make it yours & keep it well
Add 250 g cooked white beans near the end for a fuller main course.
Storage: Refrigerate for 3 days; add stock when reheating.
Estimated nutrition per serving
410 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; add stock when reheating.
Can I adapt this plant-based recipe?
Add 250 g cooked white beans near the end for a fuller main course.
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