Meat-free Archives

Beans recipes

Baby marrow chips with smoked chilli salt

10 minutes

Gnocchi recipes

Creamy spinach-and-broad bean gnocchi

25 minutes

Beans recipes

Mexican one-tray roast minestrone

1 hour

Cheese recipes

Pasta with ricotta and brown butter

15 minutes

Beans recipes

Home-made beans on toast

30 minutes

Miso barley risotto with charred tofu and greens

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

For the barley risotto:

250 g barley
3 T butter
2 T olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 x 5 cm piece ginger peeled and finely chopped
2 T Woolworths miso paste
1 cup white wine
2 cups vegetable stock, heated
2 cups water, heated
salt, to taste
1 T butter
2 t Woolworths miso paste
300 g shiitake mushrooms
1 T sesame oil
1 x 297 g box tofu, cubed
100 g asparagus spears
100 g Woolworths baby pak choi, halved
80 g sugar snap peas
40 g Woolworths fresh hand-shelled peas
1 T sesame seeds
2 spring onions, thinly sliced
mint, for serving
basil, for serving

Method

1. To make the risotto, heat a large pan over a medium heat. Add the barley, butter, olive oil, onion, garlic and ginger and fry until the onions are soft and cooked through. Add the miso paste and wine and cook for a few minutes.
2. Gradually start adding the warm stock 1 T at a time until the barley is cooked to your liking. Add warm water to correct the consistency if necessary. Season with salt.
3. Heat the butter and miso paste in a pan. Pan-fry the mushrooms until golden.
4. In a separate pan, heat the sesame oil and fry the tofu until crispy on the outside. Fry the asparagus in the same pan. Meanwhile, blanch the baby pak choi, sugar snaps and peas.
5. To serve, pour the barley risotto into a serving dish. Top with the miso-fried mushrooms, crispy tofu and greens. Sprinkle with sesame seeds, sliced spring onions, fresh mint and basil.

Find more risotto recipes here.

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Roast sirloin with potato bake

Charred brinjal salad (Patlican salata)

Indian-style bean salad

Tofu scrambled “egg”

Baby marrow chips with smoked chilli salt

Creamy spinach-and-broad bean gnocchi

White bean-and-sumac salad

Mexican one-tray roast minestrone

Pasta with ricotta and brown butter

Home-made beans on toast

Classic green salad

Lentil-and-butternut cottage pie

Miso barley risotto with charred tofu and greens

Miso barley risotto with charred tofu and greens

Ingredients

Method