Roasted Vegetable & Garlic barley risotto

Recipe by ElmarieCourse: Dinner, Lunch


  • 2 red onions, chopped

  • 4 garlic cloves, chopped

  • 2 carrots, chopped

  • 1 bunch baby beetroot, cut into wedges

  • 250g peeled butternut pumpkin, chopped

  • 2 sprigs fresh rosemary

  • 2 cups pearl barley

  • 100ml white wine

  • 1L vegetable liquid stock

  • 25g finely grated parmesan, plus extra to serve

  • 2 tbsp chopped basil, plus leaves to serve

  • Salt and pepper 


  • Preheat the oven to 200°C. 
  • Chop one onion, finely and set aside
  • Cut the remaining onion into thin wedges and place in a large roasting pan with the carrot, beetroot, pumpkin, herbs, and remaining garlic
  • Season with salt and freshly ground black pepper. 
  • Drizzle with some olive oil to coat and roast, stirring a couple times, for 50 minutes until the vegetables are cooked.
  • Heat the remaining 2 tablespoons oil in a saucepan over medium heat and cook the chopped onion and garlic with a little 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 the 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 and serve with extra cheese and basil leaves.
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