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Microwave pearl barley risotto recipe
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39 ratings
This nifty risotto is cooked in the microwave which saves on both time and energy. If you don't have a microwave, see our tip at the bottom of the method on how to cook it on the hob. See method
Ingredients
- 350g pearl barley
- 400g tin chopped tomatoes
- 1 vegetable stock pot, made up to 500ml
- 3 garlic cloves, 2 crushed, 1 chopped
- ½ Savoy cabbage, core discarded, shredded
- 15g fresh parsley, finely chopped
- 1 lemon, zested
If you don't have any pears, try using apples
Each serving contains
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Energy
1660kj
393kcal
20%
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Fat
2g
3%
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Saturates
1g
3%
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Sugars
7g
8%
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Salt
1g
17%
of the reference intake
Carbohydrate 75.1g
Protein 10.1g
Fibre 16.4g
Method
- Put the barley, tomatoes4, stock and crushed garlic in a large microwaveable bowl. Mix well. Cover with clingfilm or a microwave-safe lid, then microwave on high* for 10 mins, stirring halfway through (being careful of the steam escaping). Leave to rest for 2 mins.
- Once rested, stir in the cabbage and 50-100ml more water if all the liquid has been absorbed. Cover again and microwave for 5 mins until the barley is tender, the greens have softened and most of the liquid has been absorbed. Leave to rest for 5 mins, uncovered if there’s some water still in the bowl, or covered if it’s all been absorbed.
- Meanwhile, mix the parsley, lemon zest and chopped garlic in a bowl. Season with black pepper, then scatter over the risotto.
Tip: Don’t have a microwave? Cook on the hob for 30-40 mins, covered, adding more water as needed until the barley is tender. Stir in the cabbage and cook for another 5-8 mins.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Vegan recipes