Recipe: Beef and barley risotto

Purely Golden Door by David Hunter and Edwin Rosenkranz

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Purely Golden Door - essential recipes for health and vitality

Purely Golden Door - essential recipes for health and vitality


It’s never too early – or too late – to start eating healthily. Our bodies are finely tuned, especially our immune systems, which protect us from the millions of bugs waiting to feast on us every day. What we eat and drink directly impacts on the strength of our immunity, and our daily wellbeing.

Purely Golden Door by Golden Door Health Retreats' Executive Chefs David Hunter and Edwin Rosenkranz was first published in 2005, but several reprints later it remains as contemporary as ever, combining healthy, creative recipes with the casual approach of our modern Australian lifestyle.

Beef and barley risotto

Serves 4


  • 225 g (8 oz/1 cup) pearl barley
  • 3 tablespoons white sauce (page 180)
  • 1 teaspoon chopped fresh tarragon
  • 250 ml (9 fl oz/1 cup) veal or beef stock
  • 1 teaspoon cornflour (cornstarch)
  • 8 spears baby corn, sliced lengthways
  • 8 cherry tomatoes
  • 8 English spinach leaves, trimmed
  • 4 x 125 g (4½ oz) beef fillets
  • 1 tablespoon mustard seed oil
  • ½  teaspoon celery salt
  • ½  teaspoon smoked paprika


Rinse the barley and then put in a large saucepan with 750 ml (26 fl oz/3 cups) of water. Simmer for 40 minutes, until the barley is soft and the water absorbed. Stir through the white sauce and tarragon and keep warm.

Meanwhile, put the stock in a pan and simmer until reduced by half. Mix the cornflour with 2 teaspoons of water until smooth and add to the stock. Stir until smooth.

Preheat the oven to 180°C (350°F/Gas 4). Put the corn on a paper-lined baking tray and roast for 10 minutes. Add the tomatoes to the tray for the last couple of minutes to warm through. Rinse the spinach and put in a pan with just the water clinging to its leaves. Cover the pan and wilt the spinach over low heat for 1 minute.

Brush the pieces of beef with the mustard seed oil and sprinkle with the combined celery salt and smoked paprika. Grill (broil) or pan-fry for about 4 minutes on each side, or to your taste.

Place a mound of barley risotto in the centre of each plate. Top with a piece of beef. Arrange the corn, tomatoes and spinach around the risotto. Spoon the sauce around the dish and serve immediately.


Nutrition per serve: Energy: 1640 kj (391 Cals); Protein: 33 g; Total fat: 13 g; Carbohydrate: 35 g; Fibre: 8 g; Sodium: 127 mg


Reproduced with the permission of Purely Golden Door



  • Gold Coast & hinterland (QLD)

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October 01st, 2012
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