Blushing Beet & Barley Risotto with Creamy Cashews
A vibrant and creamy risotto featuring blanched beets and pearl barley, enriched with a smooth cashew cream. A healthy and delicious meal perfect for a special occasion.
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
This recipe is naturally vegan and gluten-free (if using gluten-free barley). For an extra flourish, you can sprinkle with some roasted cashews and a crack of black pepper.
Nutrition Information (per serving):
Calories: 514
Total Carbs: 86.7g
Net Carbs: 67.4g
Fats: 20.1g
Protein: 16g
Calories: 514
Total Carbs: 86.7g
Net Carbs: 67.4g
Fats: 20.1g
Protein: 16g
