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Bulgar wheat risotto with roasted beetroot and pumpkin

Bulgar wheat risotto with roasted beetroot and pumpkin

Bulgar wheat risotto with roasted beetroot and pumpkin

Recipe by Clem Pedro

For the roasted veggies
2 large beetroots, peeled and diced into small cubes
1/2 small pumpkin, peeled and diced into small cubes
230g Tenderstem broccoli
3T extra virgin olive oil
Salt and freshly ground black pepper to taste
1T mixed herbs
3T extra virgin olive oil
100g leeks, chopped and washed
4 cloves garlic, finely chopped
1 1/2 cups bulgar wheat
3/4 cup sulphite free/vegan wine
Mushroom liquid stock concentrate, diluted into 1 litre warm water
2T dairy free tomato and basil cream cheese

To garnish
4T freshly chopped parsley
1 lemon, zested and cut into wedges.

Preheat your oven to 180C. Combine the veggies, olive oil, seasoning and mix herbs in a baking tray before tossing together to combine all the ingredients and coating well in the seasoning. Place the tray in the oven and roast until the veggies are tender and slightly charred.
Start the risotto by heating the oil over medium heat before adding the leeks and cooking until softened then add the garlic and cook for about 1 minute. Add the barley toast in the olive oil seasoning it in the leeks and garlic. Add salt and freshly ground black pepper to taste. Slowly begin adding the stock 1 cup at a time while stirring through, adding the next cup only when the barley has absorbed the liquid previously added. After adding all the stock and stirring the barley should be tender and cooked through, if not add another cup of water and cover the dish with a lid, allowing it to steam until tender. Taste if extra seasoning is needed.
Add the roasted veggies to the barley along with the dairy free cream cheese, stirring to combine all the ingredients. Spoon the risotto into serve bowls and add extra freshly ground black pepper.
Garnish with parsley, lemon zest and a squeeze of lemon juice.


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