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Roasted vegetable and caramelised garlic barley risotto
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Prep Time:
40 minutes
Cook Time:
85 minutes
Total Time:
125 minutes
Swap arborio rice for pearl barley in risotto for a nutty, low-maintenance twist.
Ingredients:
  • 2 onions
  • 12 garlic cloves, unpeeled
  • 2 carrots, roughly chopped
  • 1 bunch baby beetroot, cut into wedges
  • 250g peeled butternut pumpkin, chopped
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 80ml olive oil
  • 350g pearl barley
  • 100ml white wine
  • 1L (4 cups) vegetable liquid stock
  • 25g finely grated parmesan, plus extra to serve
  • 40.00 ml chopped basil, plus leaves to serve
Instructions:
  • Preheat your oven to a toasty 200°C. Give that garlic clove and onion a peel and a fine chop. Keep them nearby.
  • Thinly slice the remaining onion and add it to a large roasting pan along with the carrot, beetroot, pumpkin, herbs, and remaining garlic. Season with sea salt and freshly ground black pepper, then drizzle 2 tablespoons of oil over the vegetables and mix well to ensure they are evenly coated. Roast in the oven, stirring occasionally, for 45-50 minutes until the vegetables are tender. Let it rest for 20 minutes before serving.
  • In a saucepan over medium heat, heat the remaining oil and sauté the onion and garlic with a pinch of salt and pepper until softened. Stir in the barley for 1 minute to coat, then pour in the wine and cook until evaporated. Add the stock, bring to a boil, then simmer uncovered for 30 minutes until the barley is al dente and the liquid is absorbed.
  • Combine the roasted vegetables, cheese, and chopped basil. Season to taste and garnish with extra cheese and basil leaves before serving.

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