A bowl of spinach and barley risotto

Spinach & barley risotto

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(2 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2

This creamy dish uses a can of barley to cut the cooking time to just 25 minutes. It's a healthy, low calorie dinner option that provides three of your 5-a-day

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal346
  • fat12g
  • saturates5g
  • carbs34g
  • sugars7g
  • fibre12g
  • protein19g
  • salt0.8g
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  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large leek (315g), thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 garlic cloves, chopped
  • 2 x 400g can barley, undrained


    There are two types of barley available- pot barley and pearl barley. Pot barley is the more…

  • 1 tbsp vegetable bouillon powder
  • 1 tsp finely chopped sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 tbsp thyme leaves
  • 160g cherry tomatoes, halved
  • 160g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 50g finely grated vegetarian Italian-style hard cheese


  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.

  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.

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