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Pearl Barley & Broccoli Risotto

PREP: 10 MINS COOK: 45 MINS

Recipe by: Family of Vegans

WHAT YOU'LL NEED

1 onion

3 garlic cloves

1 stalk celery

100ml white wine

3 tbs olive oil

1.25 litres San Elk San Elk Vegetable Stock  (5tsp dissolved in boiling water)

2/3 cup of nutritional yeast

2 cups of pearl barley

1 head of broccoli

1.5 cups of spinach dissolved in 1 litre of boiled water

2 tablespoons of olive oil

1 cup of fresh or frozen peas

3 tablespoons of finely chopped dill

150grams of smoked salmon slices

100ml cream

1/2 cup parmesan cheese, grated


HOW TO MAKE

  1. chop onion, celery, garlic and broccoli stalk and begin frying in large pot with olive oil.

  2. meanwhile, add stock to pot and set to lowest heat.

  3. once garlic etc has softened, add barley and fry for 5-7 minutes, then add wine.

  4. slowly add stock to the barley, ladling in more once previous amount has cooked off until all stock is used and barley is thoroughly cooked.

  5. add vegan grated broccoli florets, spinach and nutritional yeast and allow to cook for 5 minutes.

  6. Serve warm, seasoned with pepper and salt.


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