Vegetable pearl barley risotto

Vegetable pearl barley risotto

Serves 4 | Prep 15 mins | Cook 1 hr
2 tbsp olive oil
2 leeks, sliced
2 carrots, chopped
500g squash, peeled, deseeded and diced
175g turnips, peeled and diced
2 cloves garlic, chopped
2 tbsp fresh chopped sage
1 tbsp tomato purée
300g pearl barley
200ml white wine
1–1.2 litres hot vegetable stock
vegetarian Parmesan-style cheese (optional)

1 Heat the oil in a saucepan and cook the leeks, carrots, squash and turnips over gentle heat for about 12 minutes. Add the garlic and sage and cook for 2 minutes.

2 Stir in the tomato purée and pearl barley and cook for 1 minute. Add the wine and half the stock and bring to the boil. Simmer, stirring occasionally, until the liquid is absorbed. Add another ladleful of stock, bring to the boil, then simmer until absorbed, stirring constantly.

3 Repeat this process until the stock is used and the pearl barley is tender. Serve scattered with Parmesan-style cheese.

Per serving 515 cals, fat 13g, sat fat 4g, carbs 82.5g, sugars 13g, protein 15.5g, salt 2.1g, fibre 8g