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 on Barley Risotto
Roasted Roots on Barley Risotto
with Italian-style cheese & fresh basil
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Tomatoes
- Beetroot Chunks
- Butternut Chunks
- Creme Fraiche
- Fresh Basil
- Fresh Thyme
- Garlic Heads
- Grated Italian-style Hard Cheese
- NOMU Vegetable Stock
- Onion Medium
- Pearled Barley
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot and butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
RISOTTO BASE
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, the chopped thyme, and the wine. Fry for 1-2 minutes until the wine has almost all evaporated, shifting frequently.
RAVISHING RISOTTO
When the wine has almost all evaporated, add the barley and the stock to the pot with 350ml of salted water. Bring to the boil. Once boiling, reduce the heat. Simmer for 20-25 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the barley should be al dente.
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 - 150g
Butternut Chunks - 200g
Onion Medium - 1
Garlic Heads - 1
Fresh Thyme - 3g
White Wine - 40ml
Pearled Barley - 75ml
NOMU Vegetable Stock - 7,5ml
Grated Italian-style Hard Cheese - 40ml
Crème Fraîche - 50ml
Baby Tomatoes - 1
Fresh Basil - 1
TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot and butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
RISOTTO BASE
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, the chopped thyme, and the wine. Fry for 1-2 minutes until the wine has almost all evaporated, shifting frequently.
RAVISHING RISOTTO
When the wine has almost all evaporated, add the barley and the stock to the pot with 700ml of salted water. Bring to the boil. Once boiling, reduce the heat. Simmer for 20-25 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the barley should be al dente.
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 - 300g
Butternut Chunks - 400g
Onion Medium - 1
Garlic Heads - 1
Fresh Thyme - 5g
White Wine - 80ml
Pearled Barley - 150ml
NOMU Vegetable Stock - 15ml
Grated Italian-style Hard Cheese - 80ml
Baby Tomatoes - 1
Crème Fraîche - 100ml
Fresh Basil - 1
TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot and butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
RISOTTO BASE
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic, the chopped thyme, and the wine. Fry for 1-2 minutes until the wine has almost all evaporated, shifting frequently.
RAVISHING RISOTTO
When the wine has almost all evaporated, add the barley and the stock to the pot with 1.2L of salted water. Bring to the boil. Once boiling, reduce the heat. Simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the barley should be al dente.
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
Onion Medium - 1
Garlic Heads - 1
Fresh Thyme - 8g
White Wine - 125ml
Pearled Barley - 225ml
NOMU Vegetable Stock - 22,5ml
Grated Italian-style Hard Cheese - 125ml
Crème Fraîche - 150ml
Baby Tomatoes - 1
Fresh Basil - 1
TURN UP THE BEET
Preheat the oven to 200°C. Place the beetroot and butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
RISOTTO BASE
Place a pot over a medium-high heat with a drizzle of oil and a knob of butter. When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic, the chopped thyme, and the wine. Fry for 1-2 minutes until the wine has almost all evaporated, shifting frequently.
RAVISHING RISOTTO
When the wine has almost all evaporated, add the barley and the stock to the pot with 1,4L of salted water. Bring to the boil. Once boiling, reduce the heat. Simmer for 25-30 minutes, stirring occasionally as the water is absorbed and adding more only if required. On completion, the barley should be al dente.
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
Onion Medium - 1
Garlic Heads - 1
Fresh Thyme - 10g
White Wine - 160ml
Pearled Barley - 300ml
NOMU Vegetable Stock - 30ml
Grated Italian-style Hard Cheese - 160ml
Crème Fraîche - 200ml
Baby Tomatoes - 1
Fresh Basil - 1
Woolies Products in this dish
