Pearl Barley risotto recipe with beetroot and goats cheese

Pearl Barley risotto recipe with beetroot and goat's cheese

Pearl Barley risotto recipe with beetroot and goat's cheese

By Good Housekeeping
1 hour

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Details
  • Servings:   4
  • Calories:   453
  • Protein:   18g
  •  
  • Fiber:   14g
  • Sugar:   7g
  • Carb Total:   44g
  •  
  • Trans Fat:   0g
  • Saturated:   7g
  • Fat Total:   17g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 2 tbsp. olive oil
  • 1 red onion, finely chopped
  • 250 g pearl barley
  • 2 purple beetroots, peeled and grated, see GH Tip
  • 100 mL dry white wine wine
  • 1 L vegetable stock
  • 100 g frozen peas
  • 150 g soft goats’ cheese
  • Handful basil leaves, roughly chopped
Instructions

Pearl Barley risotto recipe with beetroot and goat's cheese serves 4 original recipe by Good Housekeeping.

View original preparation instructions

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