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.
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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.
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.