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Tomato and barley risotto

with mint salsa verde and toasted pinenuts

Ready in around 15 mins

RECIPE FACT:
Risotto is a typical way of eating rice in Italy and is favoured by some of the Northern regions over pasta.
Nutritional Info:
  • Energy: 2541kj (607Kcal)
  • Protein: 28g
  • Carbohydrate: 44g
  • Fat: 31g
  • Contains: Milk, Gluten, Sulphites, Tree Nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE LEEKS:

    Place a non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the sliced leeks, season with salt and cook for 2-3 mins stirring regularly.

  • 2. TO PREPARE THE BARLEY RISOTTO:

    Open the bag of steamed barley, squeezing gently on the bag to break up any large clumps. Add the barley to the pan with the leeks, season with salt and cook for 2-3 mins stirring regularly. Pour in the sun-dried tomato sauce and peas and cook for 1-2 mins. Crumble over the feta and remove from the heat.

  • TO SERVE:

    Spoon sun-dried tomato barley risotto into bowls. Top with a handful of rocket and a dollop of mint salsa verde. Sprinkle over toasted pinenuts and hemp seeds. Serve with a grind of freshly cracked pepper and remaining rocket on the side.

Ingredients In your box:
  • 1 pot of sundried tomato sauce
  • 1 pack of steamed barley
  • 1 pot of mint salsa verde
  • 1 sachet of toasted pinenuts and hemp seeds
  • 1 pot of feta
  • 1 pot of peas
  • 1 bag of sliced leeks
  • 1 bag of rocket

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