Ingredients

Method

• 1 x 600 g pack Woolworths frozen mushroom risotto
• 1 x 250 g sachet Woolworths precooked barley
• 1 x 30 g Woolworths snack pack roasted almonds
• 4 T olive oil
• 40 g chopped kale
• ½ lemon, juiced
• ½ cup cream

Method

Ingredients

1. Heat 1 x 600 g pack Woolworths frozen mushroom risotto according to package instructions. Add 1 x 250 g sachet Woolworths precooked barley and stir through until warm. Thinly slice 1 x 30 g Woolworths snack pack roasted almonds.

2. Place in a small pan with 4 T olive oil and toast for 1–2 minutes, then remove the nuts and oil from the pan and place in a bowl. Cook 40 g chopped kale in a pan over a high heat, squeeze over the juice of ½ lemon and cook until wilted.

3. Whip ½ cup cream until stiff peaks form, then fold through the risotto just before serving.

4. Season to taste, drizzle with the crunchy almonds and oil and top with the kale. Serve immediately.

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