Recipes
Date posted: 20/12/2017
Ingredients
Major light vegetable stock base | 40g |
Extra virgin olive oil | 30ml |
Shallots (diced 3mm) | 120g |
Rickmers chopped garlic in oil | 10g |
Pearl barley | 500g |
Alpro soya single cream alternative | 100ml |
Maldon sea salt | 4g |
Green beans | 100g |
Everyday Favourites fancy peas | 100g |
Fresh baby spinach | 40g |
Fresh rocket | 50g |
Ingredients for pesto: | |
Everyday Favourites Chinese pine kernels | 200g |
Rickmers chopped garlic in oil | 10g |
Maldon sea salt | 3g |
Fresh basil | 60g |
Extra virgin olive oil | 100ml |
Method
- 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.
- Toast the pine kernels in a hot pan and then cool.
- Place into a food blender and add the 10g garlic, salt and half the fresh basil. Blitz until smooth, then add the remainder of the basil and olive oil.
- Continue to blend until smooth, place into bowl for serving.