Spinach & barley risotto
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
-
Prep:10 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 346
-
fat 12g
-
saturates 5g
-
carbs 34g
-
sugars 7g
-
fibre 12g
-
protein 19g
-
salt 0.8g
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
Tip
Sign up to our Healthy Diet PlanThis recipe is part of our free Healthy Diet Plan. Sign up today and we’ll send you seven days of triple-tested, nutritionally optimised recipes, plus expert tips to help you look and feel your very best!
Method
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.
