Beet & Barley Risotto

Beautiful beetroot and barley risotto, almost too pretty to eat- almost!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Servings 6 servings


  • 1 cup barley
  • 3 cups vegetable or chicken broth
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 small onion,diced
  • 1/2 cup white wine
  • 1 can beets, drained, patted dry & pureed
  • 1 tsp thyme


  • Melt butter in large saucepan over medium heat. Add onion and garlic and cook until fragrant.
  • Add barley and stir until glossy. Add wine and stir until barley has absorbed it. Add in thyme.
  • Add in the broth and bring to boil. Reduce to simmer and cover. Cook for 40-45 minutes, stirring occasionally, until liquid is absorbed and barley is tender.
  • Stir in beets and warm through. Top with feta or ricotta and enjoy!