Red Beet Barley Risotto
An earthy barley risotto cooked with red beets and roasted carrots. This good-for-you comfort food bursts with deep, savory flavors and a bright pink color that pops from your plate. There's tons of color, flavor and texture going on here, so it's sure to become a new favorite!
Servings: 4 people
Calories: 300kcal
Ingredients
- 1 large beet
- 1 onion small, white
- 2 cloves garlic
- 1 cup barley
- 1/2 cup red wine dry
- 4 1/4 cups vegetable stock
- 2 carrots (any color you like)
- 1 tbsp olive oil
- 1 tbsp maple syrup
- salt and pepper to taste
Instructions
- First, wash and trim the beet, then place it in a saucepan of simmering water to cook for 30 minutes until soft. When done, remove from the water and allow to cool slightly before chopping into small chunks.
- Finely dice the onion and mince the garlic. In a large stock pot, saute the onion for 3-4 minutes until soft, then add the garlic and cook for another minute.
- Add in the barley and cook for 1-2 minutes until covered with the onion and garlic mixture. Pour in the red wine and allow the barley to absorb it completely.
- Start adding the vegetable stock one ladle at a time, allowing the barley to absorb all the stock before adding more. After 2 additions of stock, add in the beet, and repeat the process of adding stock, stiring and allowing it to absorb until all the stock is gone. This whole process will take anything from 30-50 minutes. The most important thing is not to rush it.
- While the risotto is cooking, heat the oven to 350°F (180°C) and chop the carrots into chunks. Coat with the olive oil, maple syrup and season with salt and pepper. Roast for 20-25 minutes until golden.
- Serve the risotto topped with some carrots and fresh greens.
Nutrition
Calories: 300kcal | Carbohydrates: 54g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1081mg | Potassium: 622mg | Fiber: 11g | Sugar: 13g | Vitamin A: 5661IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 3mg