How to make Beet Barley Risotto

Info Beetroots give this barley risotto a gorgeous pink hue and a wonderful earthy flavour. View Recipe

Info Round it off with fresh mint and lemon cashew cream for a lovely meal worthy of a date night dinner. View Recipe

Step 1 Part 1 Soak the cashews in a cup of hot water. View Recipe

Step 1 Part 2 Meanwhile, blitz the beets in a blender. View Recipe

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

Step 3 Bring the stock to a boil in a pot, add it to the barley, and simmer the risotto for 15 minutes. View Recipe

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Step 4 Part 1 Drain the cashews and blitz them with milk, lemon juice, garlic, salt and pepper. View Recipe

Step 4 Part 2 Then, add the cashew cream, blended beets, and lemon zest to the risotto and cook for 8 minutes. View Recipe

Step 5 Serve the risotto with chopped mint, roasted cashews and cracked pepper. View Recipe

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