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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse the pearl barley under cold water and set aside to drain.

Step 2

In a large skillet or heavy-bottomed pan, heat the olive oil over medium heat.

Step 3

Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Stir in the grated beet, cooking for 2-3 minutes until slightly softened.

Step 6

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.

Step 7

Pour in the white wine and allow it to simmer, stirring frequently, until the liquid is absorbed.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Taste and adjust seasoning if necessary. Remove from heat.

Step 12

Serve warm, garnished with additional crumbled feta and a sprinkle of parsley, if desired.

Nutrition Facts

Serving size	(1795.5g)

Amount per serving	% Daily Value*
Calories	1584.7

Total Fat 57.4g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 100mg	0%
Sodium 6081.6mg	0%
Total Carbohydrate 209.5g	0%
Dietary Fiber 41.5g	0%
Total Sugars 29.6g
Protein 44.3g	0%

Vitamin D 0IU	0%
Calcium 766.9mg	0%
Iron 9.6mg	0%
Potassium 2299.0mg	0%

*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.

Source of Calories

Fat: 33.7%

Protein: 11.6%

Carbs: 54.7%