Elevate your dinner with this pearl barley risotto, a hearty and nutritious alternative to traditional rice-based dishes. Roasted beetroot adds vibrant colour and earthy sweetness, while tahini-coated courgettes bring a creamy, nutty depth. Finished with fresh spinach and crunchy nuts, this dish is wholesome, flavourful, and perfect for both weeknight meals and special occasions.
Ingredients
For the Risotto
- 300g pearl barley
- 1.2L vegetable or chicken stock
- 7 tsp shiitake mushroom powder
- 50g nuts (roughly chopped)
- Few glugs of olive oil
- 50g butter (optional)
- 125ml white wine
- 2 tsp paprika
- 1 tbsp tomato purée
- Salt and pepper, to taste
- 4 medium beetroot, chopped
- 1 bunch fresh spinach
- 4 garlic cloves (divided use)
For the Courgettes
- 2 courgettes, sliced evenly
- 1 tsp lemon juice
- Zest of ¼–½ lemon
- Olive oil, for coating
- Salt and pepper, to taste
For the Tahini Sauce
- 1 tbsp tahini
- 1 tbsp warm water (adjust for consistency)
- Squeeze of lemon juice
- Pinch of salt and pepper
Method
Step 1: Prep the Pearl Barley and Oven
- Preheat your oven to 190°C (fan) or Gas Mark 5.
- Soak the pearl barley in warm water for 15–20 minutes, then rinse thoroughly.
Step 2: Roast the Beetroot
- Toss the chopped beetroot with olive oil and a pinch of salt.
- Spread on a baking tray and roast for 35–40 minutes until tender. (Optional: Add a few whole garlic cloves for roasted garlic flavour.)
Step 3: Start the Risotto Base
- Heat a large pan over medium heat and add a generous glug of olive oil.
- Sauté the finely chopped onion until translucent, about 5 minutes.
- Add half the garlic (minced) and butter (if using). Stir for another 2–3 minutes.
Step 4: Cook the Pearl Barley
- Add the pearl barley to the pan, stirring to coat in the onion mixture.
- Pour in the white wine and cook for 2–3 minutes, allowing the alcohol to evaporate.
- Stir in the stock, paprika, tomato purée, shiitake mushroom powder, and chopped nuts.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes, stirring occasionally.
- Add the spinach 5 minutes before the end of cooking.
Step 5: Prepare the Courgettes
- Toss the courgette slices in olive oil, lemon juice, lemon zest, salt, and pepper.
- Heat a pan over high heat and char the courgettes for 3–4 minutes, stirring occasionally.
- Add the remaining garlic (minced) and sauté for 1 minute.
- Stir in the tahini sauce to coat the courgettes, then remove from heat.
Step 6: Assemble the Dish
- Stir the roasted beetroot into the risotto, mixing well.
- Serve the risotto in bowls and top with the tahini-coated courgettes.
Why You’ll Love This Recipe
- Nutrient-Packed: Pearl barley, beetroot, and spinach are rich in fibre, vitamins, and minerals.
- Hearty and Satisfying: A creamy, comforting dish without traditional dairy-heavy ingredients.
- Flavourful and Balanced: Earthy, nutty, and zesty notes come together perfectly.
Tips for Success
- For extra creaminess, add a splash of plant-based cream to the risotto before serving.
- Adjust the tahini sauce consistency by slowly adding water until it reaches your desired thickness.
- Roast the beetroot with a sprinkle of cumin or coriander for added depth of flavour.
Serving Suggestions
- Pair with crusty sourdough bread for a complete meal.
- Serve alongside a simple green salad with a citrus vinaigrette.
- Complement with a glass of chilled white wine or sparkling water with lemon.
This pearl barley risotto with roasted beetroot, tahini courgettes, and spinach is a vibrant and wholesome meal that’s as delicious as it is nutritious. Whether you’re cooking for yourself or hosting a dinner, this dish is sure to impress with its unique flavours and beautiful presentation. Give it a try and savour the perfect balance of earthy and zesty notes!
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