Good Housekeeping (UK) - - Editor’s Letter - PHO­TOG­RA­PHY MIKE ENGLISH

The per­fect one-pot dishes for cooler days

Pearl Bar­ley, Beetroot and Goats’ Cheese ‘Risotto’

Put the wow-factor into your mid­week sup­per with this colour­ful ‘risotto’. The pearl bar­ley re­tains a nice chew when cooked. Hands-on time 15min. Cook­ing time about 50min. Serves 4

◆ 2tbsp olive oil ◆ 1 red onion, finely chopped ◆ 250g (9oz) pearl bar­ley ◆ 2 pur­ple beet­roots, peeled and grated, see GH Tip ◆ 100ml (3½fl oz) dry white wine ◆ 1.4 litres (2½ pint) veg­etable stock ◆ 100g (3½oz) frozen peas ◆ 150g (5oz) soft goats’ cheese ◆ Hand­ful basil leaves, roughly chopped 1 Heat oil in a large pan over medium heat and fry onion for 5min, un­til soft­ened. Stir in the pearl bar­ley and beetroot. Next add the wine and bub­ble for a few min­utes. 2 Add the stock, a cou­ple of ladle­fuls at a time, stir­ring well af­ter each ad­di­tion. Only add the next la­dle of stock when the pre­vi­ous one has largely been ab­sorbed. Con­tinue cook­ing in this way un­til the pearl bar­ley is ten­der – about 35-40min. 3 Stir through the peas, check sea­son­ing and crum­ble over the goats’ cheese. Scat­ter over basil and serve. PER SERV­ING 529cals, 18g pro­tein, 18g fat (8g sat­u­rates), 66g carbs (14g to­tal su­gars), 6g fi­bre GH TIP Wear gloves when han­dling the beetroot to pre­vent your hands being dyed pur­ple.

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