How to make Beet Barley Risotto

Step 1

Soak the cashews in a cup of hot water.

Step 2

Meanwhile, blitz the beets in a blender.

Step 3

In a skillet, sizzle chopped onions in oil for 2 minutes, then add the barley and cook for 3 minutes.

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Step 4

Bring the stock to a boil in a pot, add it to the barley, and simmer the risotto for 15 minutes.

Step 5

Drain the cashews and blitz them with milk, lemon juice, garlic, salt and pepper.

Step 6

Then, add the cashew cream, blended beets, and lemon zest to the risotto and cook for 8 minutes.

Step 7

Serve the risotto with chopped mint, roasted cashews and cracked pepper.

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