Meat-free Roasted Vegetables and Garlic Barley Risotto
Serves 4
Packed with colourful veggies, protein-rich barley, and a touch of parmesan cheese, this recipe is a complete meal in itself. It's easy to make and perfect for busy gals on the go! Pair it with a glass of Lautus De-Alcoholised Savvy White. Let's get cooking!
INGREDIENTS
- 2 red onions
- 4 garlic cloves, chopped
- 2 carrots, chop into cubes
- 1 bunch baby beetroot, cut into wedges
- 250g peeled butternut pumpkin, chop into cubes
- 2 sprigs fresh rosemary
- ⅓ cup extra virgin olive oil
- 2 cups pearl barley
- 100ml white wine (Lautus Savvy White)
- 1L vegetable liquid stock
- 25g finely grated parmesan, plus extra to serve
- 2 Tbsp chopped basil, plus leaves to serve
- Salt and pepper
- ½ cup finely chopped coriander, to serve
- ½ cup plain yoghurt, to serve
METHOD
- Preheat the oven to 200°C.
- Finely chop one onion and set aside.
- Slice the remaining onion into thin wedges and place them in a large roasting pan with the carrot, beetroot, pumpkin, herbs, and garlic cloves. Season with salt and freshly ground black pepper.
- Drizzle with olive oil and toss to coat. Roast for 50 minutes until the vegetables are cooked.
- Heat the remaining two tablespoons of oil in a saucepan over medium heat. Cook the chopped onion and two cloves of garlic with a bit of salt and pepper for 5 minutes or until softened. Add the barley and stir for 1 minute to coat the grains. Add the wine and simmer until evaporated, then add the stock. Bring to a boil and simmer gently, uncovered, for 30 minutes or until the barley is al dente and the liquid is absorbed.
- Stir in the roasted vegetables, cheese, and chopped basil. Season to taste.
- Serve with extra cheese and basil leaves.