Budget Recipe Beetroot With A Pearl Barley Risotto

Beetroot barley risotto recipe Heart Matters magazine BHF

WEB200g pearl barley. 1 small onion, peeled and chopped. 1 clove of garlic, peeled and crushed. 200g fresh beetroot, peeled and grated. 500ml vegetable stock made from a …

1. Heat the olive oil in a large non-stick pan and add the pearl barley and onion. Cook, stirring, for two minutes, then add the garlic, grated beetroot and stock. Bring to the boil, reduce the heat and simmer covered for 30 minutes, stirring from time to time until liquid is absorbed and barley is tender. Toss in the chopped pecans and soft cheese, stirring until cheese melts into the risotto. Stir in the dill. If freezing, pack into a suitable container and continue to step three after defrosting and reheating (you may need to add a little hot water when reheating). Divide between two warmed, shallow serving dishes and top with rocket and dill yoghurt.
2. Cook's tip
3. Beetroot can stain your hands. It will wash off eventually, or you can wear disposable gloves while preparing it to avoid this
4. Reader-tested recipe This recipe has been tried and tested by members of our Patient Information Panel.

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