MAKE IT IN ONE!
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.