Orange and pink risotto

servings 4
1 hour 30 minutes

Ingredients

  • 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

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 carrots
  • 2 red beetroots
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