Ingredients
- 40 g Light Vegetable Stock Base
- 130 ml Extra Virgin Olive Oil
- 120 g Shallots other Diced
- 10 g Garlic in Oil chopped
- 500 g Pearl Barley
- 100 g Soya Single Cream Alternative
- 7 g Sea Salt
- 100 g Green Beans
- 100 g Peas
- 40 g Baby Spinach
- 50 g Fresh Rocket
- 200 g Chinese pine kernels
- 10 g Garlic in Oil chopped
- 60 g Fresh Basil
Instructions
- Mix the vegetable stock base with 1 litre of water and bring to the boil - keep warm.
- Heat the 30ml olive oil in a deep pan and sauté the shallots until soft and translucent, then add the garlic and cook for another 3-4 minutes.
- Tumble in the pearl barley and coat with the shallot mix.
- Slowly add ladles of stock until all is absorbed, then add the cream and salt -keep warm.
- Add a little more stock if the risotto starts to dry out.
- Blanch the green beans, cut into thirds and add to the mix. Stir in the peas.
- Fold through the baby spinach and serve with 40g of pesto drizzle and a topping of fresh rocket.
Serves | 10 |
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Prep Time | 30 mins |
Cook Time | 35 mins |