Mediterranean Pearl Barley Risotto
TM5 TM6

Mediterranean Pearl Barley Risotto

4.5 (2 ratings)

Ingredients

  • 70 g shallots (2-3 shallots)
  • 30 g olive oil
  • 250 g pearl barley, medium, rinsed and drained
  • 100 g dry white wine, vegan
  • 750 g water, hot
  • 1 heaped tsp vegetable stock paste, homemade, vegan (see tip)
  • ½ tsp fine sea salt
  • 2 pinches ground white pepper
  • ¾ tsp dried thyme (optional)
  • 40 g pine nuts
  • 400 g courgettes, sliced (5 mm)
  • 50 g sun-dried tomatoes in oil, drained, cut in strips (5 mm)
  • 60 g almond butter

Nutrition
per 1 portion
Calories
2159 kJ / 517 kcal
Protein
16 g
Carbohydrates
52 g
Fat
23 g
Cholesterol
0 mg
Fibre
8.5 g

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