An earthy barley risotto cooked with beetroot and roasted carrots. There’s tons of flavour and texture going on here, it’s going to become a new favourite!
I have been DYING to share this recipe with you guys for a while now! I made this first a few weeks ago and have made it at least twice more since then, I just can’t get enough. I’m a big fan of risotto already (you’ll know from this lemon and edamame bean risotto), but this one is a bit unique because instead of traditional arborio rice, I’m using barley instead!
I love experimenting with different kinds of grains in dishes like this, because each one brings something different to the table. Barley has a slightly firmer texture than arborio rice, so this risotto still has a nice amount of bite, a nice contrast to the soft beetroot.
Topped with some sweet, roasted carrots, this is the ultimate healthy comfort food.