recipes
Tomato, almond and barley risotto with baby spinach
2021-05-01
Ingredients
- 50g vegetable margarine (ICBINB)
- 1 tbsp. olive oil
- 4 gloves garlic, finely chopped
- 1 red onion, chopped
- 2 tbsp. tomato concentrate
- 3 tomatoes, seeds removed and diced
- 1 tbsp. chopped fresh rosemary
- 80g roasted almonds, crushed
- 150g barley, rinsed well under water
- 500ml hot vegetable stock (Knorr)
- 100g tomato pulp
- 80g grated Parmesan
- Small bunch baby spinach
Method
Start by heating the margarine and 1 tbsp. olive oil in a large pan and sauté` together the garlic and onion for 4 minutes to soften. Add in the tomato paste, chopped tomato, rosemary and half the almonds and cook for 2 minutes before adding in the barley, hot stock and tomato pulp. Bring to the boil, reduce the heat and simmer gently for 20-30 minutes or until the barley is cooked. Remove off the heat, stir in the Parmesan, baby spinach leaves and remaining almonds and serve.
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