Pink Pearl Barley Risotto with Feta Cheese
Elevate your weeknight dinner game with this stunning Pink Pearl Barley Risotto with Feta Cheese, a vibrant and nutritious twist on classic risotto. The hearty pearl barley is simmered to creamy perfection with earthy grated beet, lending the dish its gorgeous pink hue, while hints of dry white wine and zesty lemon add layers of flavor. Crumbled feta cheese melts seamlessly into the risotto, offering a tangy richness, while fresh parsley delivers a fragrant, herbaceous finish. This recipe is not only a feast for the eyes but also a wholesome, high-fiber alternative to traditional rice-based risottos. Perfect for vegetarians, it’s a comforting and colorful dish that’s ideal for entertaining or indulging in a cozy meal at home. Serve warm and top with extra feta for an irresistible creamy texture!
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 1 medium raw beet, peeled and grated
- 4 cups vegetable stock, warmed
- 0.5 cup dry white wine
- 0.5 cup feta cheese, crumbled
- 1 teaspoon lemon zest
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the pearl barley under cold water and set aside to drain.
In a large skillet or heavy-bottomed pan, heat the olive oil over medium heat.
Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the grated beet, cooking for 2-3 minutes until slightly softened.
Add the pearl barley to the pan and toast for 1-2 minutes, stirring frequently, until the barley is lightly coated in the oil and mixed with the vegetables.
Pour in the white wine and allow it to simmer, stirring frequently, until the liquid is absorbed.
Begin adding the warm vegetable stock, one ladleful (about 1/2 cup) at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladleful.
Continue this process for 30-35 minutes, or until the barley is cooked through but still has a slight chew and the risotto has a creamy consistency.
Stir in the crumbled feta cheese, lemon zest, chopped parsley, salt, and black pepper. Mix well until the feta is slightly melted and the risotto turns creamy and pink.
Taste and adjust seasoning if necessary. Remove from heat.
Serve warm, garnished with additional crumbled feta and a sprinkle of parsley, if desired.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 6082 mg | 264% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 29.6 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
