Day 4: Creamy & Wholesome “Risotto” [OLD]

A cheap and comforting barley-otto with roasted root veggies for winter evenings.

What can be better then a delicious dish made even more delicious + healthy + sustainable? This is the 4th recipe in EAT’s one week dinner menu. It is made by Norwegian chef Lise Finckenhagen and aligns with EAT-Lancet’s Planetary Health Diet.

Serves: 4 portions

Time: approx. 1 hour 

Barleyotto

300 ml pearl barley, soaked for at least 3 hours
1 shallot
2 tbsp olive oil
100 ml apple juice
500 ml vegetable stock
100 ml parmesan cheese, grated
100 ml fresh herbs, chopped (such as parsley, chives and basil)
A few drops of lemon juice
Salt and ground pepper
3 tbsp hazelnuts, chopped and roasted
3 tbsp pumpkin seeds, roasted

Roasted root vegetables

3 beetroot
4 carrots
1 small celeriac
2 cloves of garlic
1 tbsp lemon juice
1 tsp honey
2 tbsp olive oil
Salt and ground pepper

Instructions

Wash, clean and cut all the root vegetables into evenly-sized wedges, pieces or sticks. Mix the vegetables with the crushed garlic, lemon juice, honey, olive oil, and season with salt and pepper and spread them out on a baking tray (or an oven-proof dish) covered with a greaseproof paper. Roast the vegetables for about 40 minutes at 200 degrees until they are tender. Turn the vegetables a few times while they are roasting.

Finely chop the shallot and fry in olive oil until transparent. Add the pearl barley and stir well.

Add the apple juice and chicken stock. Leave to simmer for about 40 minutes, stirring occasionally, until the pearl barley is soft and most of the liquid has evaporated. Stir in the cheese and herbs and season with a few drops of lemon juice, salt and freshly-ground pepper.

Dish out the pearl barley risotto on plates and top with roasted vegetables. Sprinkle with nuts and pumpkin seed kernels to flavor it up!

Find all the dinner recipes here.