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Orange and pink risotto
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The striking colours and presentation of Josh Eggleton's vegetarian dish are sure to make it a new go-to favourite. With layers of carrot and beetroot barley risottos, tender roasted butternut squash cubes and crunchy almonds, these flavours are sure to match style with flavour. Swap the Parmesan for a vegetable rennet-based hard cheese if cooking for vegetarians.
First published in 2015
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Ingredients
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Imperial
- 150g of pearl barley
- 4 carrots
- 4 red beetroots, peeled
- 200ml of milk
- 4 knobs of butter
- 1/4 butternut squash, peeled
- 1 garlic clove, minced
- 1 celery stick, diced
- 2 shallots, diced
- 100ml of white wine, or non-alcoholic white wine
- 50g of flaked almonds, toasted
- 170g of Parmesan, grated (or use a vegetarian alternative)
- 2 pinches of salt
- 2 pinches of black pepper
- 2 tbsp of olive oil
SAVE RECIPE
Equipment
- Juicer
- Blender
Method
1
In a juicer, juice 2 of the carrots and set aside the juice. Repeat with 2 of the beetroots, keeping the 2 juices separate
2
Dice the remaining 2 carrots and beetroots, again keeping separate
- 2 carrots
- 2 red beetroots, peeled
3
Using 2 pans, add the carrots and 100ml of milk and a knob of butter to a pan, and the beetroot with the remaining milk and butter to the other. Gently simmer both until the vegetables are cooked
- 2 knobs of butter
- 200ml of milk
4
Add the cooked carrots to the blender with the carrot juice and blitz to form a purée, set aside. Repeat with the beetroot and its juice
5
Preheat the oven to 180°C/gas mark 4. Toss the diced butternut squash in olive oil, salt and pepper and then roast until tender, approximately 20-25 minutes. Set aside
- 1/4 butternut squash, peeled
- 2 tbsp of olive oil
- 1 pinch of salt
- 1 pinch of black pepper
6
Now start the risottos. Place 2 pans over a medium-high heat. Add a knob of butter to each, then add the garlic, celery and shallots and sweat until soft
- 2 knobs of butter
- 2 shallots, diced
- 1 garlic clove, minced
- 1 celery stick, diced
7
Wash the barley for a few seconds under running cold water. Drain and divide evenly between the 2 pans. Add the white wine and a splash of water to both pans. Cook until absorbed
- 150g of pearl barley
- 100ml of white wine
8
Add 100g of the carrot purée to one pan and 100g of beetroot purée to the other, stirring constantly until the grains are coated
9
Once all of the purée has been absorbed, divide the chopped almonds and Parmesan (reserving some of each for garnish) between the pans and stir until melted and combined
- 40g of flaked almonds, toasted
- 150g of Parmesan, grated
10
As the risottos cook, keep adding more of the purée - as you would do traditionally with a stock - to ensure they don't dry out
11
Add a pinch of salt and pepper to season each pan
- 1 pinch of salt
- 1 pinch of black pepper
12
Divide the carrot risotto into bowls, top with the beetroot risotto and then the reserved almonds, butternut squash and Parmesan. Serve immediately
- 10g of flaked almonds, toasted
- 20g of Parmesan, grated
First published in 2015
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