Here’s a dish that’s not a new idea; sometimes, you don’t need to reinvent wheels. Tried and true flavours simply work, and they work for a reason. PB and J. Pineapple and ham. Chocolate and mint. Lemon and fish. Maple syrup and bacon. They go together. That’s it. No need to overthink it. Beetroot and barley are another timeless combo, and throw rosemary, raisins, parmesan and red wine into the mix, and you’ve got something super-delish. 

We don’t know where or why this particular dish first appeared but we’re guessing it was because pearl barley has the edge over polished white risotto rice in the nutrition wars and someone did a grain switcheroo on a beetroot risotto. To make it better for you. Pearl barley is higher in fibre, has a lower glycemic index and contains a broader range of vitamins and minerals than white rice. Not that we want to diss on risotto rice because we love the stuff and it’s hardly ‘unhealthy’. We’re also not really qualified to speak on nutrition outside of what’s common sense so please DON’T LISTEN TO US. 

Barley also has a pronounced nutty flavour which we genuinely love. It does soak up the stock however so if you want your risotto a bit soupier, just heave in more stock right at the end. And cook your barley until it is as soft as you like; unlike risotto rice it won’t be al dente and it’s kind of hard to over cook.

SERVES 4

750g beetroot (about 3) on their stems

2 tbsp butter

2 tbsp olive oil

1 large onion, finely chopped

1 large rosemary spring or 3-4 thyme sprigs

3 garlic cloves, finely sliced

60g (⅓ cup) raisins

4 anchovies, finely chopped

125g (½ cup) red wine

150g (1¼ cups) pearl barley

5½ cups chicken stock, approximately

shaved or finely grated parmesan, to serve

toasted, chopped walnuts, to serve

Trim the beetroot, saving the tender, inner stems and any small leaves. Peel, then cut the beetroot into 1cm pieces, and finely chop the stems. Combine the butter and olive oil in a large saucepan over medium heat. Once the butter is melted and bubbling, add the onion and rosemary sprig or thyme, then cook, stirring occasionally, for 6-7 minutes or until the onion has softened. Add the beetroot and stems, then cook, stirring often, 5 minutes or until the beetroot begins to soften.

Stir in the raisins and anchovies and and cook for 1-2 minutes to allow the anchovies to break down. Pour in the wine and bring to a boil. Let the wine reduce for 3-4 minutes until it has almost completely evaporated, then stir in the pearl barley. Add the stock, stir to combine well, then cover the pan. Cook, stirring often, for about 45 minutes or until the barley is tender, adding more stock if necessary – the ‘risotto’ should have a creamy consistency. Stir in any reserved leaves to wilt. Taste, then season with sea salt flakes and freshly ground black pepper. Divide among bowls, then serve, topped with parmesan and toasted, chopped walnuts, to taste..