Roasted beetroot & barley risotto

Roasted beetroot & barley risotto

Roasted beetroot & barley risotto

You can’t beet this vegetarian risotto! Creamy crème fraiche and hulled barley risotto with roasted beetroot and topped with fresh mint and toasted walnuts.

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Beetroot, hulled barley, walnuts, mint, garlic, onion, veggie stock, butter, parmesan, dill, crème fraiche, carrot, celery, cider vinegar

Dishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Servings per package: 1
Serving size: 400g/480g
  Average Quantity
per Serving 400g
Average Quantity
per Serving 480g
Average Quantity per 100 g
Energy 1900 kJ 2020 476
Protein 14.9 16.2 3.7
Fat, total 25.1 27.2 6.3
- saturated 6.6 7.2 1.6
Carbohydrate 35.8 38.2 9.0
- sugars 16.8 18.2 4.2
Sodium 331 352 83

Remove sleeve and clear lid.

Microwave (recommended)

Remove lid and warm in microwave for 4-5 minutes or until piping hot.


Preheat oven to 180°C.

Remove lid, cover and heat for 12 to 15 mins or until piping hot.

If eating from frozen, for best results defrost thoroughly first
and follow same instructions.