Beetroot and Pearl Barley Risotto
5th Feb, 2015


  • 2 beetroot, peeled and diced
  • 1 tsp rapeseed oil
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 celery stick, finely chopped
  • 60g pearl barley
  • 2 sprigs thyme, leaves
  • 600ml vegetable stock
  • Juice 1/2 lemon
  • 1 handful chives, finely chopped
  • 1 tsp sunflower seeds, toasted
  • Pinch salt
  • Pinch pepper

Equipment required:

  • Baking Tray
  • Food Processor
  • Frying Pan

Place the beetroot on a baking tray and roast in the oven for 30 minutes until tender. Remove from the oven and allow to cool. Then place the beetroot in a small food processor and blitz to a coarse paste. Set aside.

Heat a little oil in a pan and add in the shallot and garlic and saute for 5 minutes until lightly golden. Then add the celery, pearl barley and thyme and saute for 2 minutes. 

Now gradually add the stock, about 150ml each time; once it has been absorbed, add another 150ml. Repeat this until the pearl barley is cooked. It should take around 25 minutes. 

Now add in the beetroot paste, lemon juice and chives; combine and heat through for a few minutes, making sure there is still enough liquid in the dish. 

Serve with the toasted sunflower seeds.

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