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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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vegetarian barley risotto Ingredients:
15 ml olive oil |
148 g carrots, peeled and chopped |
72 g onion, chopped |
18 g garlic, minced |
1/2 tsp thyme |
450 g barley, cooked |
120 ml white wine |
500 ml water |
1/2 chicken stock cube |
254 g courgette, chopped |
90 g red bell pepper, chopped |
96 g yellow bell pepper, chopped |
1 dash black pepper |
200 g peas |
75 g parmesan cheese |
Directions:
1. Heat the oil; cook the carrot and onion for 4-5 minutes until the onion begins to brown. Add garlic and thyme, cook for one more minute.
2. Reduce heat, stir in barley, wine and cook until liquid is absorbed. Add remaining stock and peppers and cook until most of the liquid is absorbed and the vegetables are cooked. Add black pepper.
3. Stir in peas and parmesan, divide into 4 bowls and serve.
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