SPINACH & BARLEY RISOTTO

Spinach & barley risotto image

This creamy dish uses a can of barley to cut the cooking time to just 25 minutes. It's a healthy, low calorie dinner option that provides three of your 5-a-day

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 346 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium