Roasted Roots & Barley Risotto

Name: Roasted Roots & Barley Risotto
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baby Tomatoes; Beetroot Chunks; Butternut Chunks; Creme Fraiche; Fresh Basil; Fresh Thyme; Garlic Clove; Garlic Cloves; Grated Italian-style Hard Cheese; Onion; Onions; Pearled Barley; Vegetable Stock; White Wine

A delightful twist on a classic dish – you will barley believe it! Beautifully charred roasted butternut & beetroot sit atop a creamy & cheesy barley risotto. Finished off with vibrant basil & tart baby tomatoes to cut through the richness. When did your kitchen win a Michelin star, Chef?

Roasted Roots & Barley Risotto

with Italian-style hard cheese & fresh basil

4.7

11 reviews

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot & butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
RISOTTO BASE
Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped thyme, and the wine. Fry until the wine has almost all evaporated, 1-2 minutes (shifting frequently).
RAVISHING RISOTTO
When the wine has almost all evaporated, add the rinsed barley, the stock, and 350ml of water to the pot. Bring to a boil, then reduce the heat, and simmer until the barley is cooked through, 20-25 minutes (stirring occasionally as the water is absorbed and adding more only if required).
IT’S A GO FOR THE RISOTTO
When the barley is al dente, drain if necessary. Remove from the heat and stir through ½ the grated cheese, the crème fraîche, and a knob of butter. Mix until combined. Loosen with a splash of warm water if it’s too thick.
WINNER OF A DINNER
Generously pile up the creamy barley risotto and top with the roasted veg. Sprinkle over the remaining cheese and the halved tomatoes. Garnish with the torn basil. Time to dine, Chef!

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Serves 2

TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot & butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
RISOTTO BASE
Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped thyme, and the wine. Fry until the wine has almost all evaporated, 1-2 minutes (shifting frequently).
RAVISHING RISOTTO
When the wine has almost all evaporated, add the rinsed barley, the stock, and 700ml of water to the pot. Bring to a boil, then reduce the heat, and simmer until the barley is cooked through, 20-25 minutes (stirring occasionally as the water is absorbed and adding more only if required).
IT’S A GO FOR THE RISOTTO
When the barley is al dente, drain if necessary. Remove from the heat and stir through ½ the grated cheese, the crème fraîche, and a knob of butter. Mix until combined. Loosen with a splash of warm water if it’s too thick.
WINNER OF A DINNER
Generously pile up the creamy barley risotto and top with the roasted veg. Sprinkle over the remaining cheese and the halved tomatoes. Garnish with the torn basil. Time to dine, Chef!

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Serves 3

TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot & butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
RISOTTO BASE
Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic, the chopped thyme, and the wine. Fry until the wine has almost all evaporated, 1-2 minutes (shifting frequently).
RAVISHING RISOTTO
When the wine has almost all evaporated, add the rinsed barley, the stock, and 1L of water to the pot. Bring to a boil, then reduce the heat, and simmer until the barley is cooked through, 25-30 minutes (stirring occasionally as the water is absorbed and adding more only if required).
IT’S A GO FOR THE RISOTTO
When the barley is al dente, drain if necessary. Remove from the heat and stir through ½ the grated cheese, the crème fraîche, and a knob of butter. Mix until combined. Loosen with a splash of warm water if it’s too thick.
WINNER OF A DINNER
Generously pile up the creamy barley risotto and top with the roasted veg. Sprinkle over the remaining cheese and the halved tomatoes. Garnish with the torn basil. Time to dine, Chef!

Beetroot Chunks - 450g
Butternut Chunks - 600g
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 8g
White Wine - 125ml
Pearled Barley - 225ml
Vegetable Stock - 22,5ml
Grated Italian-style Hard Cheese - 125ml
Crème Fraîche - 150ml
Baby Tomatoes - 240g
Fresh Basil - 8g

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Serves 4

TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot & butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
RISOTTO BASE
Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic, the chopped thyme, and the wine. Fry until the wine has almost all evaporated, 1-2 minutes (shifting frequently).
RAVISHING RISOTTO
When the wine has almost all evaporated, add the rinsed barley, the stock, and 1.4L of water to the pot. Bring to a boil, then reduce the heat, and simmer until the barley is cooked through, 25-30 minutes (stirring occasionally as the water is absorbed and adding more only if required).
IT’S A GO FOR THE RISOTTO
When the barley is al dente, drain if necessary. Remove from the heat and stir through ½ the grated cheese, the crème fraîche, and a knob of butter. Mix until combined. Loosen with a splash of warm water if it’s too thick.
WINNER OF A DINNER
Generously pile up the creamy barley risotto and top with the roasted veg. Sprinkle over the remaining cheese and the halved tomatoes. Garnish with the torn basil. Time to dine, Chef!

Beetroot Chunks - 600g
Butternut Chunks - 800g
Onions - 2
Garlic Cloves - 2
Fresh Thyme - 10g
White Wine - 160ml
Pearled Barley - 300ml
Vegetable Stock - 30ml
Grated Italian-style Hard Cheese - 160ml
Crème Fraîche - 200ml
Baby Tomatoes - 320g
Fresh Basil - 10g

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Frequently Asked Questions

What is the preparation time for Roasted Roots & Barley Risotto?

The preparation time for Roasted Roots & Barley Risotto with Italian-style hard cheese & fresh basil is between 25 and 40 minutes.

What is the total time required to make Roasted Roots & Barley Risotto with Italian-style hard cheese & fresh basil?

The total time required to make Roasted Roots & Barley Risotto with Italian-style hard cheese & fresh basil is between 45 and 60 minutes.

How many servings does Roasted Roots & Barley Risotto provide?

4 servings

What are the main ingredients in Roasted Roots & Barley Risotto?

Baby Tomatoes, Beetroot Chunks, Butternut Chunks, Creme Fraiche, Fresh Basil, Fresh Thyme, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Pearled Barley, Vegetable Stock, White Wine

What is the nutritional information of Roasted Roots & Barley Risotto?

Calories: 785, Carbs: 98 grams, Fat: grams, Protein: 23.4 grams, Sugar: 14.6 grams, Salt: 1134 grams

How do I prepare Roasted Roots & Barley Risotto?

TURN UP THE BEET: Preheat the oven to 200°C. Place the beetroot & butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). RISOTTO BASE: Place a pot over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped thyme, and the wine. Fry until the wine has almost all evaporated, 1-2 minutes (shifting frequently). RAVISHING RISOTTO: When the wine has almost all evaporated, add the rinsed barley, the stock, and 700ml of water to the pot. Bring to a boil, then reduce the heat, and simmer until the barley is cooked through, 20-25 minutes (stirring occasionally as the water is absorbed and adding more only if required). IT’S A GO FOR THE RISOTTO: When the barley is al dente, drain if necessary. Remove from the heat and stir through ½ the grated cheese, the crème fraîche, and a knob of butter. Mix until combined. Loosen with a splash of warm water if it’s too thick. WINNER OF A DINNER: Generously pile up the creamy barley risotto and top with the roasted veg. Sprinkle over the remaining cheese and the halved tomatoes. Garnish with the torn basil. Time to dine, Chef!