Pearl-barley-risotto

Mock-a-leekie pearl barley risotto

An oh-so-easy veggie risotto inspired by one of Scotland’s most famous soups, cock-a-leekie

By , 16 January 2018

(12 votes)

Mock-a-leekie pearl barley risotto
  • 50 Mins

  • Serves: 6

  • Price: 40p per serving

Nutritional Info
Each 394g serving contains
  • Energy

    1451KJ

    347KCAL

    17%
  • Fat

    11.0g

    low

    16%
  • Saturates

    5.1g

    low

    26%
  • Sugars

    4.3g

    low

    5%
  • Salt

    0.28g

    low

    5%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 368kJ/88kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 50g butter
  • 1 large carrot, peeled and diced
  • 2 sticks celery, diced
  • 2 medium leeks, sliced
  • 100g Savoy cabbage or kale, thinly sliced
  • 2 cloves garlic, crushed
  • 300g pearl barley
  • 50ml white wine (optional)
  • 1L vegetable stock made with 1 reduced-salt vegetable stock cube
  • 3 sprigs thyme, leaves only, plus extra to garnish
  • 150g frozen peas
  • 25g Asda 50% Less Fat Mature British Cheese, grated
  • 2tbsp chopped parsley
  • 1tbsp oatmeal, toasted (optional)
Method
  • Heat the oil and butter in a large pan. Add the carrot, celery, leeks and cabbage or kale. Cover and cook over a medium heat, stirring occasionally, for 10 mins until soft. Add the garlic and cook for 2 mins.

  • Stir in the barley and the wine, if using, and allow to simmer until absorbed.

  • Add the stock and thyme leaves. Simmer for 30 mins, stirring occasionally, until nearly all the liquid has been absorbed. Add a little extra water if needed. Add the peas in the last 5 mins.

  • Garnish with the cheese, parsley, oatmeal, if using, thyme and black pepper.