Beetroot and Pearl Barley Risotto


Prep time: 
30 minutes


Reboot your system with this lovely warming rissotto!


  • 2 beetroot, peeled and diced
  • 1 teaspoon rapeseed oil
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 celery stick, finely chopped
  • 60g pearl barley
  • 2 thyme sprigs
  • 600 ml vegetable stock
  • 0.5 lemon, juiced
  • handful of chives, finely chopped
  • 60g sunflower seeds toasted
  • salt and pepper to taste


  1. Place the beetroot on a baking tray and roast in the oven for 30 minutes until tender. Remove from the oven and allow to cool. Then place the beetroot in a small food processor and blitz to a coarse paste. Set aside.
  2. Heat a little oil in a pan and add in the shallot and garlic and saute for 5 minutes until lightly golden. Then add the celery, pearl barley and thyme and saute for 2 minutes.
  3. Now gradually add the stock, about 150ml each time; once it has been absorbed, add another 150ml. Repeat this until the pearl barley is cooked. It should take around 25 minutes.
  4. Now add in the beetroot paste, lemon juice and chives; combine and heat through for a few minutes, making sure there is still enough liquid in the dish.
  5. Serve with the toasted sunflower seeds.


Photo Credit: Jonny Hughes @jonny2love
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