Mediterranean Pearl Barley Risotto
Ingredients
- 70 g Organic Shallot (2-3 shallots)
- 30 g Organic Extra Virgin Olive Oil
- 250 g Organic Pearl Barley, medium, rinsed and drained
- 100 g dry white wine, vegan
- 750 g water, hot
- 1 heaped tsp vegetable stock paste, homemade, vegan (see tip)
- or 1 vegetable stock cube (for 0.5 l), vegan, crumbled
- ½ tsp Simply Natural French Sea Salt (Fine)
- 2 pinches ground Simply Natural Organic White Pepper
- ¾ tsp dried thyme (optional)
- 40 g Simply Natural Organic Pine Nuts Raw China
- 400 g courgettes, sliced (5 mm)
- 50 g sun-dried tomatoes in oil, drained, cut in strips (5 mm)
- 60 g Simply Natural 100% Almond Butter
Methods
- Chop and sauté shallots with olive oil in a frying pan until fragrant.
- Add pearl barley and cook for 3 minutes.
- Add wine and deglaze for 1 minute.
- Add water, vegetable stock, salt, pepper and thyme (if using and cook for 20 minutes at medium heat.
- Meanwhile, toast pine nuts in a dry frying pan until lightly golden then set aside.
- Add courgettes into the frying pan. Stir well and cook for 10 minutes.
- Leave risotto to rest in the frying pan for 3-5 minutes. Add tomatoes, almond butter and reserved toasted pine nuts, stir in carefully with spatula then serve immediately.
