Spinach & barley risotto

3 of 5-a-day calcium fibre folate healthy diet plan vitamin c winter

N/A

Source

Ingredients

2 tsp rapeseed oil

1 large leek (315g), thinly sliced

2 garlic cloves , chopped

2 x 400g can barley , undrained

1 tbsp vegetable bouillon powder

1 tsp finely chopped sage

1 tbsp thyme leaves

160g cherry tomatoes , halved

160g spinach

50g finely grated vegetarian Italian-style hard cheese

Method

Heat the oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently, until softened, adding a splash of water if it sticks.

Tip in the cans of barley and their liquid, then stir in the bouillon powder, sage and thyme. Simmer, stirring frequently, for 4-5 mins. Add the tomatoes and spinach and cook for 2-3 mins more until the spinach is wilted, adding a splash more water if needed. Stir in most of the cheese, then serve with the remaining cheese scattered over.