Beetroots give this barley risotto a gorgeous pink hue and a wonderful earthy flavour.
Round it off with fresh mint and lemon cashew cream for a lovely meal worthy of a date night dinner.
Soak the cashews in a cup of hot water.
Meanwhile, blitz the beets in a blender.
In a skillet, sizzle chopped onions in oil for 2 minutes, then add the barley and cook for 3 minutes.
Bring the stock to a boil in a pot, add it to the barley, and simmer the risotto for 15 minutes.
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Drain the cashews and blitz them with milk, lemon juice, garlic, salt and pepper.
Then, add the cashew cream, blended beets, and lemon zest to the risotto and cook for 8 minutes.
Serve the risotto with chopped mint, roasted cashews and cracked pepper.