Mushroom Barley Risotto and Lemon Roast Cauliflower

DISHES
Written By Georgina Camfield

Serves 4.

Easy. Preparation time: 15 minutes,

Cooking time: 40 minutes 

Ingredients:

  • 1 tbsp. Rapeseed Oil

  • 1 x Large Onion, peeled and diced

  • 200g Mushrooms, sliced 

  • 1 Clove of Garlic, crushed

  • 5g Fresh Thyme, finely chopped

  • 50ml Dry White Wine

  • 400g Gem Pearl Barley

  • 800mls Vegetable Stock

  • 50g Ricotta Cheese

  • 80ml Low Fat Milk

  • Salt and Pepper

  • 1 x Cauliflower

  • 1/2 Lemon

Method:

  1. Sauté onions and mushrooms until onions are translucent and mushrooms are cooked. Then add garlic and cook for a further 2 minutes.

  2. Add in the thyme and white wine and cook for 4-5 minutes. 

  3. Add barley and sauté until the barley starts to catch.

  4. Add vegetable stock and simmer until most of the stock is absorbed, about 30 - 35 minutes.

  5. Finish with the milk and ricotta cheese. Season to taste.

  6. Cut the cauliflower into florets and toss with lemon juice, bake for 8 minutes at 180oC and then add the lemon zest and bake for another 3- 4 minutes. Serve alongside the risotto. 

 

If you have any allergies or intolerances, please check packaging or point of sale allergen information

Georgina Camfield
Previous

Sweet Potato Falafel with Tahini Yogurt
Next

Green Smoothie