Mediterranean Pearl Barley Risotto

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The 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

  1. Place shallots in mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  2. Add oil and sauté 3 min/120°C/speed 1.
  3. Add pearl barley and, without measuring cup, cook 3 min/100°C//speed 1.
  4. Add wine and, without measuring cup, deglaze 1 min/100°C//speed Stirring.
  5. Add water, vegetable stock, salt, pepper and thyme (if using) then, with simmering basket in place of measuring cup, cook 20 min/100°C//speed Stirring. Meanwhile, toast pine nuts in a dry frying pan until lightly golden then set aside.
  6. Add courgettes to mixing bowl, stir in carefully with spatula then, with simmering basket in place of measuring cup, cook 10 min/100°C//speed Stirring.
  7. Leave risotto to rest in mixing bowl for 3-5 minutes. Add tomatoes, almond butter and reserved toasted pine nuts, stir in carefully with spatula then serve immediately.
  1. Chop and sauté shallots with olive oil in a frying pan until fragrant. 
  2. Add pearl barley and cook for 3 minutes. 
  3. Add wine and deglaze for 1 minute. 
  4. Add water, vegetable stock, salt, pepper and thyme (if using and cook for 20 minutes at medium heat.
  5. Meanwhile, toast pine nuts in a dry frying pan until lightly golden then set aside.
  6. Add courgettes into the frying pan. Stir well and cook for 10 minutes. 
  7. 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.

THE INGREDIENTS

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