Eat healthy for less – Beetroot barley risotto
Time: 55 mins
Serves 2
Ingredients
- 2 tsp olive oil200g pearl barley1 small onion, peeled and chopped1 clove of garlic, peeled and crushed200g fresh beetroot, peeled and grated
500ml vegetable stock made from a low-salt stock cube
20g pecans or hazelnuts, chopped
60g low-fat soft cheese
1 tbsp chopped fresh dill
To serve:
50g fresh rocket
80g 0% fat Greek-style natural yoghurt mixed with 1 tbsp chopped fresh dill
Method
Heat the olive oil in a large non-stick pan and add the pearl barley and onion. Cook, stirring, for two minutes, then add the garlic, grated beetroot and stock. Bring to the boil, reduce the heat and simmer covered for 30 minutes, stirring from time to time until liquid is absorbed and barley is tender.
Toss in the chopped pecans and soft cheese, stirring until cheese melts into the risotto. Stir in the dill. If freezing, pack into a suitable container and continue to step three after defrosting and reheating (you may need to add a little hot water when reheating).
Divide between two warmed, shallow serving dishes and top with rocket and dill yoghurt.