Pearl Barley Risotto – Lemon and Roast Vegetable

I’m feeling very inspired this weekend after attending ‘The Real Food Festival’ at Maleny on the Sunshine Coast in QLD. The festival was a colourful and exciting display of food, health and garden. There was so much to take in and so much to learn and left my Mum and I totally inspired.

After returning home from the festival we quickly whipped up a vegan pizza on a spelt base, using some ‘nut Parmesan’ in place of cheese. The next night we then made a dhal from Tania Hubbard’s cookbook and had it with a homemade spelt tortilla, fresh coriander from the garden and a dollop of Coyo coconut yoghurt. So, now that I’ve returned home, I still had that creative energy but very few ingredients! I quickly set to work and the result was clean, fresh and delicious!

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Pearl Barley Risotto – Lemon and Roast Vegetable
Ingredients
1 brown onion
1 clove garlic
3 TBS Macadamia Oil
300g Pearl Barley – soaked, drained and rinsed (soaked minimum of 3hours, if you don’t soak you just may need to increase cooking time and amount of stock)
1TBS Balsamic Vinegar
1 1/2 TBS vege stock concentrate (Everyday Cookbook)
Juice of half a lemon
Zest of around a quarter of the lemon
800g water
4-5 cups of vegetables cut into 1cm cubes (I used pumpkin, sweet potato, zucchini and carrot)
Fresh parsley (chopped)
Fresh thyme (chopped)

Thermomix
1. Preheat oven to 180C (fan forced) and place vegetables, herbs and 2TBS oil in a baking tray. Use hands to mix together and add a sprinkle of Himalayan salt. Place in oven to cook until tender.
2. Meanwhile, place the onion and garlic in bowl and chop 3 seconds/ speed 7
3. Scrape sides, add 1TBS oil and sauté 3 minutes/ 100C/ speed 1
4. Add butterfly attachment. Add pearl barley, water, vinegar, lemon juice and zest and stock paste. Cook for 35 minutes/100C/ Reverse/ Speed soft stir
5. Once risotto is cooked, place into Thermoserver (it will thicken the longer you let it rest, so don’t panick if it’s runny)
6. Remove vegetables from oven and mix through the risotto. Top with nut Parmesan or Parmesan cheese and enjoy!

Traditional
1. Preheat oven to 180C (fan forced) and place vegetables, herbs and 2TBS oil in a baking tray. Use hands to mix together and add a sprinkle of Himalayan salt. Place in oven to cook until tender.
2. Chop onion and garlic and sauté in a pan with 1 TBS oil over medium heat until softened
3. Add pearl barley and mix to coat in the onion mixture
4. Add lemon juice, zest and vinegar
5. Mix stock paste/powder with 800mls boiling water and slowly add water to pan – one cup at a time. Mixing constantly until liquid is absorbed and pearl barley is cooked
6. Remove from heat, mix through roast vegetables from the oven. Top with nut Parmesan or Parmesan cheese

Enjoy!

Until next time,
Belinda x

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