Find out how to make pearl barley risotto, using Quorn Pieces and our easy recipe to enjoy meat free alternatives with Quorn. Get inspired by our many quick and easy meat-free recipes here://www.quorn.co.uk/recipe-range/
Full recipe: https://www.quorn.co.uk/recipes/chicken-pearl-barley-risotto
175g Quorn Pieces
2 tbsp olive oil
2 shallots, sliced
½ red pepper, sliced
1 clove of garlic, crushed
1 tsp ground paprika
120g pearl barley
600ml hot vegetable stock
100g baby plum or cherry tomatoes
Zest of ½ lemon
2 tbsp of parsley, chopped
Salt and black pepper to taste
75g natural yoghurt
1 tbsp fresh mint, finely chopped
Heat up your oven to 200oC/400oF/Gas mark 6.
Start by mixing up your yoghurt dip ingredients. Cover them and put them in the fridge until you're ready.
Then gently fry the shallots and red pepper for 4 minutes in 1 tbsp of the heated-up oil. Stir in the garlic and paprika and cook for 1-2 minutes more.
Next, add in the pearl barley and hot veggie stock, boil then simmer for about 30 minutes until all the stock has disappeared and the pearl barley is cooked nicely.
While that's cooking, heat 1 tbsp of oil in a in a sauté pan and cook the Quorn Pieces following the pack instructions.
Cut your tomatoes in half, put them on a baking sheet, drizzle with oil and bake for 8-10 minutes until they are lovely and golden.
Add the spinach to the risotto just 2 minutes before it's cooked, so it can wilt.
Next add the roasted tomatoes, lemon zest and parsley into the risotto.
Now you're ready to serve. Spoon it onto a plate and top with lovely cooked Quorn Pieces.
Tip: For a quicker meal, replace the oven roasted tomatoes with 100g chopped sun-dried tomatoes.