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Pink pearl barley and beetroot risotto with parsley and roasted hazelnuts

October 30th, 2015

Risotto is one of our favorite dishes since it can be made in many different variations with different ingredients and toppings. 

Our recipe of the week is made of pearl barley instead of arborio rice and gets its wonderful pink colour from roasted beetroot chunks. Roasted hazelnuts give it a nice aromatic touch and it warms your belly on colder autumn nights. You can use any other nuts instead, depending of what you have in your pantry! 

For this recipe we have topped the "risotto" with grilled zucchini slices but you might also grill mushrooms, eggplant or fennel instead! 

Happy cooking! 

Download recipe
40 min.581 kcal.2 pers.


  • Beetroot300  g
  • Pearl barley150  g
  • A bag of grated emmentaler1  pcs
  • Flat parsley10  g
  • Hazelnuts20  g
  • Zucchini1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Vegetable broth550 ml
  • Garlic cloves1 pcs
  • Maple syrup2 tsp.
  • Lemon juice1 tsp.
  • Oregano1 tsp.
  • White wine or vegetable broth50 ml

How to do:


  • Preheat the oven to 220°C (fan).
  • Wash and scrub the beetroots. Cut them into smaller chunks. Toss the beetroots with maple syrup, lemon juice, dried oregano and a generous dash of olive oil. Season with salt and pepper. Transfer to a roasting dish and bake for 15 min. in the hot oven. Turn the beetroot chunks once and bake them for another 10-15 min.
  • Wash, dry and finely chop the parsley. Coarsely chop the hazelnuts and roast them over medium heat in a dry pot or deep pan (use the pot/pan for the risotto afterwards). Set aside on a plate.
  • Peel and finely slice the garlic. Heat some olive oil in the pot and sauté the garlic for 2-3 min. over medium heat. Add the pearl barley and sauté for another minute. Deglaze with white wine and let reduce. Stir in 1/3 of the vegetable broth and reduce the heat to low. Cook the pearl barley for 20 min. in total and frequently add warm vegetable broth.
  • Meanwhile, wash the zucchini and cut it lengthwise into slices. Grill with some olive oil in a hot grill pan or on your contact grill until well browned. Season with a pinch of salt and pepper afterwards.
  • Fold the roasted beetroot, chopped parsley and grated cheese into the pearl barley risotto. Stir to combine and let sit for 2-3 min. Season to taste with a pinch of salt and some freshly ground pepper.


  • Add the pink pearl barley and beetroot risotto with parsley onto plates and top it with grilled zucchini slices and roasted hazelnuts. Enjoy while hot!