Barley Beetroot Risotto Recipe | Vitamix

Barley Beetroot Risotto

Barley replaces rice in this recipe, creating a flavorful, bright dish that's best served with crumbled goat cheese.

Total Time1 Hour
Yield
9 servings
DifficultyIntermediate

Barley Beetroot Risotto

Dietary Interests

High Fiber, Vegetarian

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Submitted by

Vitamix

Ingredients

4 cups 1¼ l vegetable broth
2 Tablespoons 30 ml extra virgin olive oil, optional
2 Tablespoons 28 g butter
1¼ cup 200 g medium onion, peeled, diced
2 cloves garlic, peeled
3 beets quartered
2 cups 60 g fresh spinach
1½ cup 300 g barley, uncooked
½ cup 120 ml white wine
4 sprigs thyme
½ cup 60 g grated Parmesan cheese
½ cup 120 g goat cheese

Place onions and garlic into the Vitamix container.
Add water to float ingredients above the blades.
Turn machine on and off to pulse 8 to 10 times. Drain and set aside.
Place 2 cups (480 ml) of the vegetable broth, beet and thyme into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to the highest speed. Blend for 40 seconds.
In a large sauce pan over high heat, add onions and garlic. Sauté until onions are translucent. Add spinach and sauté for 1 minute. Deglaze with white wine.
Add barley and beet mixture. Cook over medium heat adding broth every 10 to 15 minutes until barley is fully cooked, about 45 minutes to an hour.
Finish with parmesan cheese.
Garnish with crumbled goat cheese.

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