Rukmini Iyer's Lemon Pearl Barley Risotto Recipe | Easy Risotto
Packed full of chard and topped with toasted almonds for texture, this hearty vegan risotto is perfect for an easy midweek dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 200g pearl barley
- 500ml boiling vegetable stock
- 1 clove of garlic, unpeeled
- 250g rainbow chard, cut into 1cm slices
- 1 lemon, zest and juice, plus the squeezed lemon halves
- 1 tbsp extra virgin olive oil
- 30g almond butter
- 20g finely chopped flat-leaf parsley
- 30g whole blanched almonds
- sea salt and freshly ground black pepper
- unsweetened non-dairy yogurt or ricotta (if you aren’t vegan)
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