recipes
Vegetarian risotto with French bean, spinach and crumbled goats` cheese
2016-10-13
Ingredients
- 1 tbsp olive oil (Borges)
- 1 small onion, chopped
- 1 clove garlic, finely hopped
- Salt and pepper
- 2 French bean and spinach vegetarian sausages (Goodlife)
- 200g pearl barley (soaked in water for 10 minutes)
- 150ml white wine
- 800ml vegetable stock
- 1 cup frozen peas
- 2 tbsp chopped parsley
- 1 large handful fresh baby spinach leaves
- 150g goats` cheese (President)
Method
Heat one tablespoon of the oil in a large frying pan, add the onion and garlic and sauté for 2 minutes. Remove the vegetarian sausage meat from its casing and add to the pan. Break up with a spoon and brown for 2 minutes. Add in the pearl barley and cook for 2 minutes, coating with the oil in the pan. Splash in the white wine and evaporate before adding in the stock a ladleful at a time until the barley is cooked, adding in the peas 5 minutes before the end of the cooking time. When ready, stir in the parsley, ½ of the goat`s cheese and the spinach leaves and cook for a further minute. Serve the risotto immediately with the remaining goats` cheese crumbled on top and the remaining baby spinach leaves.
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