eCook Meal
Roasted Roots & Barley Risotto
with Italian-style hard cheese & fresh basil
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R156.87
for 4 servings · R39.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Italian-style Hard Cheese needs 160 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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White Wine needs 160 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 64% of packR28.79
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Beetroot Chunks needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Vegetable Stock needs 30 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 6% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Pearled Barley
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Beetroot, Butternut, Creme Fraiche, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Onion, Pearled Barley, Thyme, 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?
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. 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). 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! 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).
What should be prepared from my kitchen to make Roasted Roots & Barley Risotto?
Baby Tomato, Beetroot, Butternut, Creme Fraiche, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, Onion, Pearled Barley, Thyme, Vegetable Stock, White Wine
How many calories does Roasted Roots & Barley Risotto have?
785 calories
How much fat content does Roasted Roots & Barley Risotto have?
grams