Beetroot Barley Risotto with Roasted Carrots
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!

Servings Prep Time
4people 15minutes
Cook Time

Servings Prep Time
4people 15minutes
Cook Time


  • 1large


  • 1

    small White Onion

  • 2cloves


  • 1cup (215g)


  • 1/2cup (120ml)

    Dry Red Wine

  • 4 1/4cups (1 litre)

    Vegetable Stock

  • 2-3

    Carrots(any colour you like)

  • 1tbsp

    olive oil

  • 1tbsp

    Maple Syrup

  • salt and pepperfor seasoning

  1. First, wash and trim the beetroom, then place it in a saucepan of simmering water to cook for 30 minutes until soft. When done, remove from the water and allow to cool slightly before chopping into small chunks.

  2. Finely dice the onion and mince the garlic. In a large stock pot, saute the onion for 3-4 minutes until soft, then add the garlic and cook for another minute.

  3. Add in the barley and cook for 1-2 minutes until covered with the onion and garlic mixture. Pour in the red wine and allow the barley to absorb it completely.

  4. Start adding the vegetable stock one ladel at a time, allowing the barley to absorb all the stock before adding more. After 2 additions of stock, add in the beetroot, and repeat the process of adding stock, stiring and allowing it to absorb until all the stock is gone. This whole process will take anything from 30-50 minutes. The most important thing is not to rush it.

  5. While the risotto is cooking, heat the oven to 180°C and chop the carrots into chunks. Coat with the olive oil, maple syrup and season with salt and pepper. Roast for 20-25 minutes until golden.

  6. Serve the risotto topped with some carrots and fresh greens.

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