• asher

Pearl Barley Risotto

Prep time: 20 Minutes Cooking Time: 35-40 Minutes Serves: 6


1 Cup Pearl Barley

2 Cups Spinach

2 Cups Mushrooms

1/2 Pumpkin

3 Stalks Celery

3 Stalks Shallots

2 Sprigs Rosemary

1 Punnet Cherry Tomato

1/2 Bunch Basil

2 tsp Chili Paste

1/4 Cup Apple Cider Vinegar

2 tsp Vegetable Stock Powder

1 tsp Ground Pepper

1/2 Cup Cashews

1/2 Cup Nutritional Yeast

1 Lemon


- Add pearl barley, sliced shallots, cubed (1-2 cm) pumpkin, chopped mushroom and celery, chili, rosemary, stock powder, pepper and apple cider vinegar to a large stock pot.

- Sautee over medium heat to caramelise ingredients, stirring regularly.

- Add enough water to just cover the ingredients in the pot and continue to cook over medium heat stirring regularly.

- Cook until grains and pumpkin are tender, adding extra water if needed, 35-40 minutes.

- Roughly chop basil, halve cherry tomatoes and add to pot along with spinach and stir through.

- In a spice grinder blend cashews and nutritional yeast.

- Serve risotto with a sprinkling of cashew mix and wedge of lemon.

- Enjoy!

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