Beetroot barley risotto with carrots

Vegan main dish vegetable dishes
Total: 50 min. | Active: 30 min.
vegan

We often have risotto at home. You only need one pan and the dish is easy to prepare, nutritious, and comforting. This beetroot barley risotto is a new take on this old classic. The beetroot lends the dish a sweet yet earthy note, not to mention its bright, natural colour. The beetroot cubes in the risotto are soft and practically melt in the mouth (thanks to being boiled twice). The barley still has some bite and gives the dish its lovely consistency. Garnish the risotto with a few carrots roasted in maple syrup along with fresh green vegetables!

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Ingredients

for 4 person

Barley risotto
1 tbsp olive oil
1  onion, finely chopped
2  garlic cloves, finely chopped
220 g hulled pearl barley
1 ¼ dl red wine
1 litre vegetable bouillon, hot
300 g boiled beets, cut into 1.5 cm cubes
Carrots
200 g carrots, cut into slices approx. 5 mm thick
1 tbsp olive oil
1 tbsp maple syrup
¼ tsp salt
a little  pepper

How it's done

Barley risotto

Heat the oil in a pan, add the onion, sauté for approx. 2 mins., add the garlic, cook briefly. Add the barley and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the stock a little at a time so that the barley is always just covered with liquid, simmer for approx. 20 mins. Add the beetroot and continue to simmer for approx. 20 mins.

Carrots

Place the carrots in an ovenproof dish (approx. 1 l), drizzle with oil and maple syrup, season.

To roast

Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, serve the barley risotto with the carrots.

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