Recipe of the month: Pearl barley risotto with sweet roasted roots

A creative, delicious and plant-based alternative to a traditional risotto, made with delicious fresh vegetables and pearl barley.

  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour


Servings: 10 children
  • 450 g
    Carrot peeled and cut into 1.5cm cubes
  • 500 g
    Beetroot peeled and cut into 1.5cm cubes
  • 2 tbsp
  • 260 g
    Onion finely diced
  • 100 g
    Leek finely chopped
  • 2 tsp
    Dried oregano
  • 1 tsp
    Garlic granules
  • 2.7 litres
    Veg stock
  • 150 g
    Plant-based cheese
  • 10 g
    Nutritional yeast


  1. Mix the carrot, beetroot and oil in a single layer on a baking tray. Cook in a 220°C oven for 30 minutes.

  2. Run cold water over the pearl barley until the water runs clear.

  3. Heat the oil, add the onion, leek and oregano and cook for a few minutes until softened.

  4. Add the garlic granules, drained pearl barley and stock. Stir to combine.

  5. Bring to the boil and simmer until the pearl barley is tender and most of the stock is absorbed (about 30 minutes).

  6. Add the roasted carrot and beetroot mix, cheese and nutritional yeast. Heath through.

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