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)