Why You’ll Love This Recipe
- A Feast for the Eyes: Prepare to be captivated by the mesmerizing, vibrant pink hue of this Blushing Beet & Barley Risotto with Creamy Cashews. It’s a dish that truly radiates love and joy on your plate, perfect for any special occasion or just to brighten a regular day.
- Wholesome & Hearty: Packed with the goodness of beetroots and nutrient-rich pearl barley, this risotto is incredibly satisfying and nourishing. It’s a healthy meal that doesn’t compromise on flavor or comfort, making it a guilt-free indulgence.
- Dairy-Free Dreaminess: Thanks to the ingenious cashew cream, you get all the luxurious, velvety texture of traditional risotto without any dairy. It’s a plant-based marvel that delivers unparalleled creaminess, making it suitable for vegans and those avoiding lactose.
- Surprisingly Simple Elegance: Don’t let its sophisticated appearance fool you – this Blushing Beet & Barley Risotto with Creamy Cashews is straightforward to prepare. With clear, easy-to-follow steps, you can create a restaurant-quality meal right in your own kitchen in under an hour!
Get ready to fall head over heels for a dish that’s as beautiful as it is delicious! Imagine a plate painted in hues of soft rose and deep magenta, brimming with wholesome grains and a luscious, velvety sauce. We’re talking about the star of your next romantic dinner or a delightful treat for yourself: the exquisite Blushing Beet & Barley Risotto with Creamy Cashews. This isn’t just food; it’s an experience – a symphony of earthy flavors, bright citrus notes, and an incredible creamy texture, all wrapped up in a visually stunning package. Whether you’re a seasoned chef or a kitchen novice, prepare to be charmed by this healthy, vibrant, and utterly irresistible meal. It’s the perfect way to infuse a little color and a lot of love into your culinary repertoire!
Ingredients
- 🌰 1/2 cup raw cashews
- 💜 3 medium beetroots (cooked or raw), peeled if raw
- 🫒 1 tablespoon extra virgin olive oil
- 🧅 1/2 medium red onion, finely chopped
- 🍚 3/4 cup pearl barley, rinsed
- 🍲 1 2/3 cups vegetable stock
- 🥛 1/4 cup unsweetened almond milk
- 🍋 2 tablespoons fresh lemon juice
- 🧄 1/4 teaspoon garlic powder
- zest 2 teaspoons lemon zest
- 🌿 A handful of fresh mint, chopped
- 🧂 Salt and freshly ground black pepper, to taste
Detailed Step-by-Step Directions How to Make the Recipe
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Prep Your Cashews & Beets
Start your culinary adventure by preparing your key ingredients. Place the raw cashews in a small bowl and cover them generously with hot water. Let them soak while you get started on the rest of the recipe – this softens them perfectly for that ultra-creamy sauce. Simultaneously, take your beetroots (peeling them first if they’re raw) and pop them into a food processor. Pulse until they are finely chopped or pureed into a vibrant paste. This will give our Blushing Beet & Barley Risotto with Creamy Cashews its signature color!
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Sauté the Aromatics
In a large skillet, warm the extra virgin olive oil over medium heat. Add your finely chopped red onion and let it soften for about 2 minutes, stirring occasionally until it becomes translucent and fragrant. Next, stir in the rinsed pearl barley. Cook for another 3 minutes, allowing the barley to lightly toast and absorb some of the oil’s flavor. While this is happening, don’t forget to bring your vegetable stock to a boil in a separate small pot – it needs to be hot for the next step.
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Simmer the Risotto Base
Once your stock is boiling, carefully pour the hot vegetable stock over the barley and onions in the skillet. Reduce the heat to medium-low, cover the skillet, and let it gently simmer for approximately 15 minutes. Remember to give it an occasional stir to prevent sticking and ensure even cooking. During this time, the barley will begin to soften and greedily absorb the delicious stock, forming the hearty foundation of your Blushing Beet & Barley Risotto with Creamy Cashews.
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Create the Cashew Cream & Combine
While the barley is happily simmering, it’s time to whip up our magical cashew cream! Drain your soaked cashews thoroughly. Transfer them to a blender along with the unsweetened almond milk, fresh lemon juice, garlic powder, and a generous pinch of salt and pepper. Blend until the mixture is incredibly smooth and velvety – it should have the consistency of thick cream. Now, add this glorious cashew cream and your vibrant blended beetroots to the simmering barley. Continue to cook, stirring regularly, for another 8 minutes. The stock will mostly reduce, and the risotto will transform into a wonderfully creamy, blushing pink masterpiece! Remove the pan from the heat and stir in the fragrant lemon zest for a bright finish.
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Serve with a Fresh Touch
Your spectacular Blushing Beet & Barley Risotto with Creamy Cashews is ready to shine! Divide this gorgeous pink delight among your serving bowls. To elevate both flavor and presentation, garnish generously with a sprinkle of freshly chopped mint leaves. For an extra touch of elegance and crunch, you can add a few roasted cashews and a final crack of fresh black pepper. Take a moment to admire your handiwork before diving into this healthy, flavorful, and incredibly satisfying meal!
Detailed Different Ways You Can Present the Recipe and How to Serve It
The Blushing Beet & Barley Risotto with Creamy Cashews is a dish that begs to be shown off! Its stunning color makes it a natural showstopper, but a few thoughtful touches can elevate your presentation even further. For a truly elegant look, serve individual portions in wide, shallow bowls, creating a slight mound in the center. Garnish with a generous scattering of freshly chopped mint, as suggested, but also consider a delicate drizzle of high-quality extra virgin olive oil just before serving to add gloss and a peppery note. A sprinkle of flaky sea salt can also enhance the flavors. For an extra pop of color and texture, a few toasted pine nuts or pistachios would work beautifully, or even some thinly sliced radish for a subtle crunch and peppery bite.
To serve this delightful Blushing Beet & Barley Risotto with Creamy Cashews, it shines as a captivating main course. Pair it with a simple, crisp green salad dressed with a light vinaigrette to balance the richness. It also makes an exceptional side dish for a plant-based protein like pan-seared tofu or tempeh, or alongside roasted vegetables such as asparagus or Brussels sprouts. For a romantic dinner, consider serving it with a glass of crisp white wine. And don’t forget a warm, crusty loaf of bread to sop up any delicious remnants!
How You Can Store It and How Long Does It Last
Should you be lucky enough to have any leftovers of your Blushing Beet & Barley Risotto with Creamy Cashews (a rare feat, we know!), storing them properly will allow you to enjoy this delightful dish for a few more days. Once the risotto has cooled to room temperature, transfer it to an airtight container. Refrigerate promptly, and it will keep well for up to 3-4 days. While the vibrant color might slightly deepen, the flavors will often meld even further, making for an equally delicious meal.
When reheating, you might find the risotto has thickened considerably. To restore its creamy consistency, gently warm it in a saucepan over medium-low heat, adding a splash of vegetable stock, water, or even a little extra unsweetened almond milk. Stir frequently until it reaches your desired creaminess and is heated through. Avoid overheating, as this can make the barley too soft. Microwaving is also an option; just be sure to stir halfway through and add liquid as needed. We generally don’t recommend freezing this risotto, as the texture of both the barley and the cashew cream can change upon thawing, becoming less appealing.
FAQs Sections
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Can I use a different grain instead of pearl barley for this Blushing Beet & Barley Risotto with Creamy Cashews?
Yes, you can! While pearl barley gives a wonderful chew and nuttiness, you can substitute it with Arborio rice for a more traditional risotto texture, or even farro for another hearty grain option. Adjust cooking times and liquid amounts as needed for your chosen grain.
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Do I have to soak the cashews?
Soaking the cashews is highly recommended! It softens them, allowing them to blend into an incredibly smooth and creamy sauce without any gritty texture, which is essential for the “creamy cashews” aspect of our Blushing Beet & Barley Risotto with Creamy Cashews.
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Can I use pre-cooked beets for the Blushing Beet & Barley Risotto with Creamy Cashews?
Absolutely! The recipe notes that you can use either cooked or raw beets. Using pre-cooked (e.g., vacuum-packed or canned) beets can save you prep time and still deliver that beautiful blush and earthy flavor. Just drain them well before blending.
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Is this Blushing Beet & Barley Risotto with Creamy Cashews gluten-free?
No, pearl barley contains gluten, so this specific recipe is not gluten-free. If you need a gluten-free option, consider substituting the barley with gluten-free Arborio rice or quinoa.
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Can I make this Blushing Beet & Barley Risotto with Creamy Cashews ahead of time?
You can certainly do some prep work ahead, like blending the beet puree and making the cashew cream. The risotto itself is best enjoyed freshly made for optimal creaminess and texture, but as mentioned in storage, leftovers are delicious too!
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What if I don’t have fresh mint for the garnish?
Fresh mint adds a lovely bright, refreshing contrast. If you don’t have it, fresh parsley or dill would be good alternatives, or even a sprinkle of chopped chives for a milder oniony note.
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Can I add other vegetables to the Blushing Beet & Barley Risotto with Creamy Cashews?
Certainly! Feel free to sauté some finely diced carrots or celery with the onion, or stir in some spinach or kale during the last few minutes of cooking for added nutrients and color. Roasted mushrooms would also be a fantastic addition.
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How can I make this Blushing Beet & Barley Risotto with Creamy Cashews even creamier?
For an extra level of richness, you can increase the amount of cashews slightly in the cream or add a tablespoon of vegan butter (like a good quality plant-based margarine) when you stir in the lemon zest at the end. A final drizzle of cashew cream on top of each serving also works wonders.
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Is this Blushing Beet & Barley Risotto with Creamy Cashews freezer-friendly?
While technically you can freeze it, we don’t highly recommend it. The texture of the barley and the cashew cream can change upon thawing, potentially becoming mushier or separating, which can detract from the overall quality of the dish.
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What pairs well with this Blushing Beet & Barley Risotto with Creamy Cashews?
This risotto pairs beautifully with a simple green salad, crusty bread, or a light white wine. For a heartier meal, consider serving it alongside roasted asparagus, sautéed greens, or a grilled plant-based protein like tofu or tempeh.
Blushing Beet & Barley Risotto with Creamy Cashews
Equipment
- Food Processor
- Large skillet
- Small pot
Ingredients
- 1/2 cup raw cashews
- 3 medium beetroots (cooked or raw), peeled if raw
- 1 tablespoon extra virgin olive oil
- 1/2 medium red onion finely chopped
- 3/4 cup pearl barley rinsed
- 1 2/3 cups vegetable stock
- 1/4 cup unsweetened almond milk
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon garlic powder
- 2 teaspoons lemon zest
- A handful fresh mint chopped
- Salt to taste
- freshly ground black pepper to taste
Instructions
- Prep Your Cashews & Beets: Start by placing the cashews in a small bowl, covering them with hot water, and letting them soak while you begin the risotto. In parallel, blend your beetroots in a food processor until finely chopped or pureed. If using raw beets, make sure to peel them first!
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Add the finely chopped red onion and cook gently for about 2 minutes until it softens. Stir in the rinsed barley and cook for another 3 minutes. Meanwhile, bring your vegetable stock to a boil in a separate pot.
- Simmer the Risotto: Pour the hot vegetable stock over the barley in the skillet. Reduce the heat to medium-low and let it simmer for about 15 minutes, stirring occasionally, until the barley starts to soften and absorb the liquid.
- Create the Cashew Cream & Combine: While the barley simmers, drain your soaked cashews. Blend them with the almond milk, lemon juice, garlic powder, and a pinch of salt and pepper until completely smooth and creamy. Add this cashew cream and the blended beetroots to the simmering barley. Continue to cook for another 8 minutes, stirring regularly, until the stock has mostly reduced and the risotto is wonderfully creamy and pink! Remove the pan from the heat and stir in the lemon zest.
- Serve with a Fresh Touch: Divide your gorgeous pink risotto among serving bowls. Garnish generously with freshly chopped mint leaves. For an extra flourish, you can sprinkle with some roasted cashews and a crack of black pepper. Enjoy your healthy and delicious meal!
Notes
Calories: 514
Total Carbs: 86.7g
Net Carbs: 67.4g
Fats: 20.1g
Protein: 16g