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Grain recipes

Barley risotto with spinach

40 minutes

Barley risotto with spinach

By TASTE

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T butter
3 T extra virgin olive oil
200 g leeks, washed and finely chopped
3 garlic cloves, finely chopped
300 g pearl barley
3-4 cups good quality chicken stock
sea salt and freshly ground black pepper, to taste
100 g baby spinach
80 g medium fat semi-soft crottin goat’s cheese

Method

1. Heat a cast-iron pan over a medium heat. Melt the butter and olive oil in the pan, then add the leeks, garlic and barley.

2. Once the leeks have softened, add half the stock. Stir to combine, then simmer for 10 minutes.

3. Once the liquid has been absorbed, add the remaining stock and cook until the barley is plump and tender. Add more stock if necessary and season to taste.

4. Just before serving, add the baby spinach and slowly stir through until wilted. Top with the goat’s cheese
to serve.

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Spinach-and-broccoli pasta

Chilli bites

Green vegetable soup

Hidden spinach flapjacks

Huevos rancheros egg pie

Baked rigatoni with ricotta, shallots and spinach

The ultimate green galette

Crunchy pork belly-and-apple salad with ranch dressing

Roast lamb with haricot beans

Green nachos with spiced beans

Spinach, avo and basil dip with crispy baby marrows

Barley risotto with spinach

Barley risotto with spinach

Ingredients

Method