Dr Rupy's Midweek Risotto
This midweek risotto isn't only easy, but it's great for using up the most common ingredients you've got lurking in the back of your fridge. Like a few of the other budget recipes, the ingredients in this recipe are easily interchangeable, making use of what you have to hand!
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
carrot - butternut squash, parsnip, pumpkin
fennel seeds - cumin seeds
frozen peas - edamame, green beans, broccoli
Ingredients
Instructions
Gather your ingredients.
Place a large saucepan or casserole dish on medium heat and add the olive oil. Add the carrots, onion, and leeks and sauté for 2 to 3 minutes.
Add the garlic, fennel seeds, half the crushed nuts, pearl barley, bay leaf, thyme and dried mushrooms, then continue to cook for another 2 minutes.
Crumble in the stock cube and pour in one ladleful of hot water. Bring the pan to a low simmer. Continue adding one ladle of boiling water every 2 minutes. The barley will take between 16 to 18 minutes to cook. Add more water if needed.
For the last few minutes of cooking add the peas, lemon juice and zest.
Take off the heat, drizzle over some olive oil and top with the reserved crushed nuts and pine nuts.
Notes
Alternatives:
carrot - butternut squash, parsnip, pumpkin
fennel seeds - cumin seeds
frozen peas - edamame, green beans, broccoli