Sauvignon Blanc with Roasted Vegetables with garlic barley risotto

Sauvignon Blanc with Roasted Vegetables with garlic barley risotto

Serves 4 (Pair with Sauvignon Blanc)


2 red onions, chopped

4 garlic cloves, chopped

2 carrots, chop into cubes

1 bunch baby beetroot, cut into wedges

250g peeled butternut pumpkin, chop into cubes

2 sprigs fresh rosemary

1/3 cup extra virgin olive oil

2 cups pearl barley

100ml (3.38oz) Lautus Sauvignon Blanc

1L (33.80oz) liquid vegetable stock

25g finely grated parmesan, plus extra to serve

2 tbsp chopped basil, plus leaves to serve

Salt and pepper 



Preheat the oven to 390°F. 

Chop one onion, finely and set aside

Cut the remaining onion into thin wedges and place in a large roasting pan with the carrot, beetroot, pumpkin, herbs, and 2 cloves garlic. Season with salt and freshly ground black pepper. Drizzle with some olive oil to coat and roast, stirring a couple times, for 50 minutes until the vegetables are cooked.

Heat the remaining 2 tablespoons oil in a saucepan over medium heat and cook the chopped onion and 2 cloves garlic with a little salt and pepper for 5 minutes or until softened. Add the barley and stir for 1 minute to coat the grains. Add the wine and simmer until evaporated, then add the stock. Bring to the boil and simmer gently, uncovered, for 30 minutes or until the barley is al dente and the liquid is absorbed.

Stir in the roasted vegetables, cheese and chopped basil. Season to taste and serve with extra cheese and basil leaves.

Back to blog