Wednesday, 18 April 2018

Rach Eats Lunch: Vegetable Pearl Barley Risotto

Pearl barley vegetable risotto recipe

Oooh, I've been a naughty girl. I am writing this waaaay too late - as in, I cooked the recipe, shot it, ate it, and now I'm writing up the whole thing. This is not how I usually operate my workflow, and where the heck I've been today is beyond me. In the house, but not quite mentally and spiritually on top of things. Not being organised is the worst, actually. I mean, I did do stuff - like almost spill an entire bag of pearl barley everywhere, and frantically check which KFC restaurants are open in the Great KFC Chicken Crisis of 2018. Nearly half the restaurants? Out of chicken? Say it isn't so! I haven't had one for years, truth be told. I'm more into McDonalds.

Anyway, I told myself a long time ago (last year) that I was not, under any circumstances, making another ruddy risotto, and... here we are again. Making another ruddy risotto. Except I've replaced the rice element with pearl barley (I don't actually know what pearl barley is and what it's for, but I'm trying it anyway) and added a LOT of veggies. Which disappeared into the sauce. Hey, at least there's vegetarian chicken.

print recipe

Vegetable Pearl Barley Risotto
I should have done this hours ago.
  • 100g vegetarian chicken pieces
  • 100g pearl barley (quick cook is better to be honest)
  • 650ml vegetarian stock (hot water plus three Oxo cubes)
  • 1 large handful mixed peppers, red onion, tomato and sweet potato
Start off by measuring out and washing the pearl barley in a sieve to wash off any weird dust. Pop the pearl barley into a medium saucepan, along with the vegetables and three quarters of the stock.Next, turn the hob up to high and allow the mixture to boil. Stir it, then turn down the heat and allow it to simmer on medium. Give it a frequent stir to prevent any sticking!Pour the remainder of the stock into the pan and add the vegetarian chicken pieces. Keep stirring until the risotto forms the consistency of rice pudding - not too thick and not too watery either! Make sure the whole thing is piping hot and the pearl barley has grown and is lovely and soft.Turn the hob off and pour the risotto into a bowl. Beware, it's going to be really hot, so take it slowly when you're eating it. Enjoy!
Prep time: Cook time: Total time: Yield: Serves 1

Yes, it's another ruddy risotto, but it was actually ruddy lovely. Try it, if you've got lots of spoons and a spare hour to make lunch. I'm off to finish the housework...

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