Using pearl barley instead of arborio to make this delicious vegetable risotto. It's vegan friendly with lots of flavour and brilliant eaten cold the next day. If there's just two of you there'll be loads for leftovers in the week.
Generous pinch of saltpepper, smoked paprika and thyme
For the pot:
1Knob of vegan butter2 tbsp
5clovesgarlic
1large shallot or red onion
250gPearl barley
200mlwhite wine
1.2lBoiling water + stock cub
1tspdried thyme
1tspsalt
Generous serving of cracked black pepperto own preference
1tspfresh parsleyor dried
Instructions
Pop the oven on to 200°C and add all of the veg to a roasting tray, add the seasoning with a drizzle of olive oil and toss, then pop in the oven and leave for 30 mins
Place the large pot on a medium heat, add the vegan butter and the diced shallot and fry for 4 minutes before adding the finely chopped garlic cloves
After a few minutes add the Pearl barley and toast before pouring in the white wine and allow to simmer and soak
Once soaked up, add the dried thyme and vegetable stock a cup full at a time until each batch has been absorbed
Once you’ve added all of the stock, add the salt and pepper, pop a lid on top and leave to simmer on a medium heat for a further 15 minutes or so
After around 30 minutes once the veg has cooked, the risotto should be about fully absorbed, add the roasted veg to the pot, mashing in the delicious tomato juices
Once the Pearl barley has softened and cooked, serve up with fresh chopped parsley (or dried) another pinch of salt and pepper and enjoy!
Notes
•Flora vegan butter is great •A good drizzle of extra virgin olive oil to top each dish is also great! •If you want an extra kick add my garlic and pepper paste oil to each dish also!