![\"Top](\"https:\/\/www.healthygreenkitchen.com\/wp-content\/uploads\/2017\/05\/Vegan-Beetroot-Barley-Risotto-with-Roasted-Carrots-2-640x960.jpg\")
<\/figure><\/div>\n\n\nWhat is Risotto?<\/h2>\n\n\n\n
Risotto is a culinary dream come true for food enthusiasts who love to indulge in a rich, decadent bowl of comfort. Hailing from Northern Italy, this delectable rice-based meal has taken the world by storm with its incredible flavor and delightfully creamy texture.<\/p>\n\n\n\n
The traditional recipe requires you to simmer arborio rice with broth and then mix in aromatic herbs, cheese, mushrooms, and other flavorful ingredients. The downside of this version is that it contains many empty calories, fat, and carbs.<\/p>\n\n\n\n
That’s why we created this good-for-you rendition that boasts the same creamy, soft texture without the post-carb bloat. Plus, the eye-catching fuchsia hue takes the classic risotto recipe to a whole new level.<\/p>\n\n\n\n
Key Ingredients:<\/h2>\n\n\n\n
Beet.\u00a0<\/strong>This root veggie adds a vibrant red color and tender texture to this risotto. It’s also incredibly nutritious, just one serving provides impressive amounts of fiber, potassium, iron, and vitamins C and B9 (1<\/a>).\u00a0<\/p>\n\n\n\n Barley.<\/strong> Did you know barley is actually a member of the grass family? This ancient grain adds a unique chewy texture and slightly earthy flavor to this risotto, making this recipe ultra-satisfying. But barley’s real claim to fame is its fiber content, with over 20g per cup (2<\/a>).<\/p>\n\n\n\n Dry Red Wine.<\/strong> You need some form of acidity to cut through the heaviness of this dish, and red wine does all that plus more, adding a heavenly, rich flavor to each bite. Avoid wines with high sugar content since they can make the risotto taste too sweet.<\/p>\n\n\n\n Carrots.<\/strong> Not only does adding roasted carrots bring a nice pop of orange color to complement the fuchsia hue, but you’ll also love the soft texture and subtle sweetness. Plus, the extra dose of vitamin A certainly doesn’t hurt. <\/p>\n\n\n\n Is your mouth watering yet? Good, because now it’s time to learn how to make this ultimate healthy comfort food!<\/p>\n\n\n\n You only need a handful of ingredients, and most of them are probably already in your pantry. The prep work is a breeze, and the only hard part about this recipe is waiting for it to be finished.<\/p>\n\n\n First, fill a saucepan with water and bring it to a simmer. While you’re waiting for the water to heat up, wash and trim a large beet, then place it into the saucepan to cook for 30 minutes until soft.<\/p>\n\n\n\n After the beet is finished cooking, take it out of the water and let it cool, then chop it into small chunks.<\/p>\n\n\n\n Next, finely dice the onion and mince the garlic. Heat a large stock pot over medium heat, drizzle some oil into the base, then saute the onion for 3-4 minutes until translucent. Add the garlic and saute for another minute.<\/p>\n\n\n\n Add the barley and cook for 1-2 minutes, stirring frequently so it’s covered with the onion and garlic mixture. Pour in the red wine and allow the barley to absorb it completely.<\/p>\n\n\n\n Start adding vegetable stock one ladle at a time, letting the barley absorb all the liquid before adding more.<\/p>\n\n\n\n After two ladle-fulls of stock, add the beet, and repeat the process of adding more vegetable stock, stirring and allowing it to absorb until all the liquid is absorbed. <\/p>\n\n\n\n This process will take anywhere from 30-50 minutes, so try to take your time. It’s the perfect excuse to sip a glass of leftover wine while you let the fragrant aromas enchant your nostrils.<\/p>\n\n\n\n While the risotto is cooking, preheat the oven to 350\u00b0F. Chop the carrots into chunks, then toss them in a bowl with olive oil, maple syrup, salt, and black pepper.<\/p>\n\n\n\n Spread them out evenly on a baking sheet and roast for 20-25 minutes.<\/p>\n\n\n\n When the risotto has absorbed the last of the stock, ladle it into bowls, then top with roasted carrots and optional fresh herbs.<\/p>\n\n\n Swap the broth for more flavor.<\/strong> If you’re not vegetarian, consider using beef broth for a deeper richness in the risotto.<\/p>\n\n\n\n Use balsamic vinegar to omit the wine.<\/strong> To avoid using alcohol, try adding a splash of balsamic for a nice hint of acidity. Since balsamic is more pungent than wine, avoid using the full half cup and stick to a couple of tablespoons. <\/p>\n\n\n\n Substitute other root veggies for carrots.<\/strong> Got some turnips, parsnips, or butternut squash kicking around? Feel free to roast those bad boys up and use them in lieu of carrots. <\/p>\n\n\n\n Garnish with parmesan for extra deliciousness<\/strong>. Any good risotto includes a healthy sprinkling of fresh parm, so if you’re not vegan and want to amp up the flavor, grate some on top. <\/p>\n\n\n\n This red beet barley risotto makes killer leftovers for easy weeknight dinners and work lunches.<\/p>\n\n\n\n For freshest results, wait until the risotto has reached room temp, then pour it into a large glass airtight container. Store it in the fridge for up to 4-5 days.<\/p>\n\n\n\n You can also freeze this recipe for up to 3 months. When you’re ready to serve, let it defrost in the fridge overnight, then reheat it in a saucepan.<\/p>\n\n\n\n Risotto isn’t bad for you, but it’s considered an empty carb. Barley, on the other hand, boasts a hefty dose of fiber, protein, vitamins, and minerals. It also mimics the same chewy texture of risotto rice, making it a delicious swap when you’re trying to increase the good stuff in your diet.<\/p>\n\n\n\n Hulled barley keeps the outer bran layer intact, whereas pearled barley removes most of it, which makes it quicker to cook.<\/p>\n\n\n\n Hulled barley, on the other hand, takes a lot longer to cook, and it can also be harder to find. With this recipe, we recommend using pearl barley for best results.<\/p>\n\n\n\n Unfortunately, barley is not gluten-free. It contains gluten, which can trigger the autoimmune response in those with celiac disease.<\/p>\n\n\n\n Roasted Broccoli Soup with Fontina Cheese<\/em><\/a> – A decadent variation on the classic broccoli cheddar soup.<\/em><\/p>\n\n\n\nHow to Make This Barley Risotto:<\/h2>\n\n\n\n
![\"Side](\"https:\/\/www.healthygreenkitchen.com\/wp-content\/uploads\/2017\/05\/Vegan-Beetroot-Barley-Risotto-with-Roasted-Carrots-4-640x960.jpg\")
<\/figure><\/div>\n\n\n![\"Top](\"https:\/\/www.healthygreenkitchen.com\/wp-content\/uploads\/2017\/05\/Vegan-Beetroot-Barley-Risotto-with-Roasted-Carrots-3-640x960.jpg\")
<\/figure><\/div>\n\n\nRecipe Tips\/Variations\/Substitutions<\/h2>\n\n\n\n
Add mushrooms for more umami.<\/strong> If you love the taste of traditional mushroom risotto, you can try adding your favorite shroom. Just keep in mind you may have to up the veggie stock so your risotto doesn’t dry out.<\/p>\n\n\n\nStoring Leftovers<\/h2>\n\n\n\n
Frequently Asked Questions<\/h2>\n\n\n\n
Is barley healthier than risotto?<\/h3>\n\n\n\n
What’s the difference between pearled and hulled barley?<\/h3>\n\n\n\n
Is barley gluten-free?<\/h3>\n\n\n\n
Try These Other Healthy & Comforting Stews:<\/h2>\n\n\n\n
![\"\"](\"https:\/\/www.healthygreenkitchen.com\/wp-content\/uploads\/2023\/03\/Vegan-Beetroot-Barley-Risotto-with-Roasted-Carrots-1-3-150x150.jpg\")
<\/div>\n\t