Roasted Beetroot & Pearl Barley Risotto with a Coriander Cream Drizzle and Asparagus Spears
Roasted Beetroot & Pearl Barley Risotto with Coriander Cream Drizzle and Asparagus Spears is a colorful and hearty dish that marries the sweet, earthy flavors of roasted beetroot with the nutty texture of pearl barley. Topped with a luscious coriander cream and crisp asparagus, this risotto not only looks fantastic but also delivers rich, comforting flavors that are perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 cup pearl barley
- 2 medium fresh beetroot (about 300g)
- 1 bunch asparagus (approximately 250g)
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1/2 cup fresh coriander leaves
- 1/2 cup heavy cream
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 1 tbsp olive oil for sautéing
Instructions
- Preheat your oven to 400°F (200°C). Wrap washed beetroot in foil, sprinkle with salt, and roast for about 60 minutes until tender. Peel and dice once cooled.
- In a pot, bring vegetable broth to a simmer. Add pearl barley and cook according to package instructions (around 30 minutes) until al dente.
- In a pan, heat olive oil over medium heat. Sauté chopped onion until translucent (about 5 minutes).
- Combine cooked pearl barley, diced beetroot, salt, and pepper with the sautéed onions.
- Blend coriander leaves, heavy cream, lemon juice, salt, and pepper until smooth for the drizzle.
- Blanch asparagus in boiling water for about 2 minutes until bright green; toss into the risotto before serving.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 40mg