Whether you’re serving it up for a fancy dinner or just making it for yourself, this Beet Barley Risotto is as delightful as it is delicious. Completed in only 30 minuteseach bowl packs the earthy flavor of beets and the freshness of mint.
Preparing this risotto is super easy: all you have to do is cook pearl barley in vegetable broth until tender; Then stir in the pureed beetroot, cashew cream and round off with chopped mint. Put it in your prettiest bowl and get ready to enjoy the best veggie risotto ever!
Risotto is an Italian staple consisting of short-grain arborio rice first sizzled with chopped onions and extra virgin olive oil, then slowly cooked in broth. Risotto is often paired with seafood, saffron, porcini, or parmesan cheese for added flavor.
In our recipe, we swapped white rice for barley and grated parmesan for rich cashew cream. It’s a fun twist on the classic risotto, suitable for those who a vegan diet or with a milk allergy.
Add beets a beautiful pink shade into the dish and charge it with valuable antioxidants. We balanced the earthy notes of beets with the bold flavor of mint and the acidity of our lemon cashew cream. You won’t believe a beetroot risotto can taste so good!
One bowl of this barley risotto yields a balanced meal at 530 calories. It also covers 30% RDI of proteins and a full one 70% RDI of fibers. Impressively!