Discover a vibrant and nutritious meal with this creamy beet and barley risotto. This recipe transforms earthy beets into a delightful dish, perfect for adding healthy beet recipes to your weeknight rotation. You’ll love how simple and satisfying this hearty risotto is.
Key Ingredients & Substitutions:
- Beets: Use fresh, firm beets. Canned beets are not recommended for this recipe.
- Barley: Pearl barley works best. Do not use quick-cooking barley.
- Vegetable Broth: Low-sodium vegetable broth is ideal.
- Dairy-Free Cream Cheese: Essential for creaminess; choose a plain, unsweetened variety.
- Nutritional Yeast: Adds a cheesy flavor.
- Fresh Herbs: Parsley or chives add a fresh finish.
Ingredients:
- 2 medium beets, peeled and diced (about 2 cups)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pearl barley
- 4 cups vegetable broth, warm
- 1/2 cup dairy-free cream cheese
- 2 tablespoons nutritional yeast
- Salt and black pepper to taste
- Fresh parsley or chives, chopped, for garnish
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 4
- Tools Needed: Large pot or Dutch oven, measuring cups and spoons, stirring spoon.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Toast the Barley and Add Beets
Add the pearl barley to the pot and stir for 2-3 minutes until lightly toasted. Incorporate the diced beets and stir well to combine all ingredients.
3. Gradually Add Broth
Pour in about 1 cup of warm vegetable broth and stir continuously until it is mostly absorbed by the barley. Continue adding the remaining broth, one cup at a time, allowing each addition to be absorbed before adding the next. This process will take about 25-30 minutes, or until the barley is tender and creamy. Stir frequently to prevent sticking.
4. Finish with Creaminess
Once the barley is tender and the risotto has a creamy consistency, remove it from the heat. Stir in the dairy-free cream cheese and nutritional yeast until fully incorporated and smooth. Season generously with salt and black pepper to your taste.
5. Serve and Garnish
Ladle the creamy beet and barley risotto into bowls. Garnish with fresh chopped parsley or chives before serving. Enjoy your delicious and healthy beet recipe!
Variation Ideas:
- Stir in a handful of fresh spinach or kale during the last few minutes of cooking for extra greens.
- Top with toasted pumpkin seeds or walnuts for added crunch.
- Add a squeeze of fresh lemon juice at the end for brightness.
Storage Instructions:
Store any leftover creamy beet and barley risotto in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of vegetable broth or water to restore its creamy texture.
Frequently Asked Questions (FAQ):
- Can you use pre-cooked beets? You can use pre-cooked beets, but the flavor won’t be as deep, and you should add them in the last 10 minutes of cooking.
- Is this recipe gluten-free? Pearl barley contains gluten, so this recipe is not gluten-free.
- Can you make this ahead of time? Risotto is best enjoyed fresh, but you can prepare it a day in advance and gently reheat it with extra broth.
- Why is my risotto not creamy? Ensure you are stirring frequently and adding broth gradually to allow the starches to release and create creaminess.
- What kind of beets should you use? Red beets are traditional and give the vibrant color. Golden beets can also be used for a milder flavor and lighter color.
- Can you freeze leftover risotto? While you can freeze risotto, the texture may change upon reheating, becoming less creamy.