How to make Beet Barley Risotto



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.

Step 1Part 1

Soak the cashews in a cup of hot water.

Step 1Part 2

Meanwhile, blitz the beets in a blender.

Step 2

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

Step 3

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

Step 4Part 1

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

Step 4Part 2

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

Step 5

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

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