Barley and coconut-milk risotto with peas, baby leeks and feta – Food & Home Magazine
Barley and coconut-milk risotto with peas, baby leeks and feta is not only vegetarian and delicious, it's also incredibly quick and easy!
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Ingredients
- A big knob of butter
- 3 chopped leeks
- 1 peeled and minced garlic clove
- 500g pearl barley
- 1 x 400ml tin coconut milk
- 1,5L (6 cups) vegetable stock
- 250g defrosted frozen peas
- 150g finely grated Parmesan
- Crumbled feta
- Chargrilled baby leeks
- Fresh microherbs (optional)
- Dollops of crème fraîche
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