Healthy Recipe

Chef Ray – Pearl Barley, Beetroot and Goat’s Cheese Risotto

I found this meal, qwik and simple to prepare. Packed full of flavour it was delicious to eat. Plenty of healthy vitamins to boot.

Pearl Barley, Beetroot and Goat’s Cheese Risotto

I found this meal, qwik and simple to prepare. Packed full of flavour it was delicious to eat. Plenty of healthy vitamins to boot.
Keyword: Healthy Cooking, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Pearl Barley, Beetroot and Goat’s Cheese Risotto, Risotto, Runners World
Servings: 4

Ingredients

  • 2 Tbsp olive oil
  • 1 red onion thinly sliced
  • 250 g pearl barley
  • 2 beetroots peeled and grated
  • 100 ml dry white wine
  • 1.4 litres vegetable stock
  • 100 g frozen peas
  • 150 g soft goat's cheese
  • handful of basil leaves roughly chopped
  • salt and pepper

Instructions

  • Heat the oil in a large pan over a medium heat and fry the onion for 5 mins, until softened. Stir in the pearl barley and beetroot, add the wine and let it bubble away for a few minutes.
  • Add the stock a couple of ladleful at a time, stirring well after each addition. Only add the next ladle of stock when the previous one has been mostly absorbed. Continue cooking like this until the barley is tender – it should take around 35-40 mins.
  • Stir in the peas, check the seasoning and crumble over the goat's cheese. Top with the basil and serve.

Notes

From: Pritchard, Emily (Jul/Aug 2020) in: Happy Meals Runner’s World (Australia & NZ Edition)

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

Grab my popular eBook Coach Ray’s Top 10 Healthy Recipes for only $7 (normal $27). It is packed full of Healthy Recipes to fuel your training, racing and recovery.

Healthy Recipes

If you enjoyed this recipe here is one I published previously:

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