Spinach & barley risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 tsp rapeseed oil
- 1 large leek (315g), thinly sliced
- 2 garlic cloves, chopped
- 2 x 400g can barley, undrained
- 1 tbsp vegetable bouillon powder
- 1 tsp finely chopped sage
- 1 tbsp thyme leaves
- 160g cherry tomatoes, halved
- 160g spinach
- 50g finely grated vegetarian Italian-style hard cheese
Method
- STEP 1
Heat the oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently, until softened, adding a splash of water if it sticks.
- STEP 2
Tip in the cans of barley and their liquid, then stir in the bouillon powder, sage and thyme. Simmer, stirring frequently, for 4-5 mins. Add the tomatoes and spinach and cook for 2-3 mins more until the spinach is wilted, adding a splash more water if needed. Stir in most of the cheese, then serve with the remaining cheese scattered over.
