Barley and beetroot risotto with goat’s cheese and tarragon

Name: Barley and beetroot risotto with goat’s cheese and tarragon
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: Serves 4
Ingredients: 1 leek, white part only, washed, thinly sliced; 40 g (1½ oz) butter; 2 tablespoons olive oil; 100 g (3½ oz) goat’s cheese; 300 g (10½ oz/1½ cups) barley (soaked, drained and rinsed, see Tip); 1–2 large beetroot (beets) (about 400 g/14 oz), peeled and diced; 1.25 litres (44 fl oz/5 cups) good-quality vegetable stock; 2 garlic cloves, crushed or finely chopped; 3 tarragon stalks

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Although risotto is traditionally made with rice, this recipe uses barley, which is a great slow cooker substitute. Adding beetroot to the risotto gives it a wonderful pink colour.

Ingredients

2 tablespoons olive oil
40 g (1½ oz) butter

Main course
Vegetarian
Pasta

Method

Heat the oil and half the butter in the insert pan of a slow cooker or a medium frying pan over medium heat and cook the leek and garlic for 5 minutes or until softened. Season with sea salt and freshly ground black pepper.

Meanwhile, pick the tarragon leaves, reserving them for serving. Finely chop the stems. Return the insert pan, if using, to the slow cooker, or transfer the mixture