Pearl Barley Risotto with Beetroot, Tahini Courgettes, and Spinach

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

1. Preheat your oven to 190°C (fan) or Gas Mark 5.
2. Soak the pearl barley in warm water for 15–20 minutes, then rinse thoroughly.

Step 2: Roast the Beetroot

1. Toss the chopped beetroot with olive oil and a pinch of salt.
2. 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

1. Heat a large pan over medium heat and add a generous glug of olive oil.
2. Sauté the finely chopped onion until translucent, about 5 minutes.
3. Add half the garlic (minced) and butter (if using). Stir for another 2–3 minutes.

Step 4: Cook the Pearl Barley

1. Add the pearl barley to the pan, stirring to coat in the onion mixture.
2. Pour in the white wine and cook for 2–3 minutes, allowing the alcohol to evaporate.
3. Stir in the stock, paprika, tomato purée, shiitake mushroom powder, and chopped nuts.
4. Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes, stirring occasionally.
5. Add the spinach 5 minutes before the end of cooking.

Step 5: Prepare the Courgettes

1. Toss the courgette slices in olive oil, lemon juice, lemon zest, salt, and pepper.
2. Heat a pan over high heat and char the courgettes for 3–4 minutes, stirring occasionally.
3. Add the remaining garlic (minced) and sauté for 1 minute.
4. Stir in the tahini sauce to coat the courgettes, then remove from heat.

Step 6: Assemble the Dish

1. Stir the roasted beetroot into the risotto, mixing well.
2. 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!