A bowl of spinach and barley risotto

Spinach & barley risotto

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal346
low infat12g
saturates5g
carbs34g
sugars7g
fibre12g
protein19g
salt0.8g
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Ingredients

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.

RECIPE TIPS
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Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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