Pearl Barley Risotto Recipe with Quorn Pieces

Name: Pearl Barley Risotto Recipe with Quorn Pieces
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Pack of Quorn Pieces; 2 tbsp olive oil; 2 shallots, sliced; ½ red pepper, sliced; 1 clove of garlic, crushed; 1 tsp ground paprika; 120g pearl barley; 600ml hot vegetable stock; 100g baby plum or cherry tomatoes; 100g spinach; Zest of ½ lemon; 2 tbsp of parsley, chopped; Salt and black pepper to taste

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Vegetarian meal made with Quorn Pieces, pearl barley risotto, tomatoes and red pepper served in a white bowl with fork next to a glass of water.

Get ready for a taste sensation. Baby plum tomatoes, lemon zest, garlic, paprika, chopped parsley, spinach and golden fried Quorn Pieces, served on a bed of pearl barley cooked to perfection and topped with delicious minty, creamy yoghurt dip. A great family meal idea. Rich, indulgent and oh so tasty.

Vegan & Vegetarian Fillets & Pieces Recipes Italian Food Recipes Risotto Recipes Vegan and Vegetarian Family Meal Recipes

Serves 4

25 mins

A Little Effort

469 cals
(Per serving)

19g of fat
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

1 Pack of Quorn Pieces
2 tbsp olive oil
2 shallots, sliced
½ red pepper, sliced
1 clove of garlic, crushed
1 tsp ground paprika
120g pearl barley
600ml hot vegetable stock
100g baby plum or cherry tomatoes
100g spinach
Zest of ½ lemon
2 tbsp of parsley, chopped
Salt and black pepper to taste

Method

Heat 1 tablespoon of the oil and gently fry the shallots and red pepper for 3-4 minutes until softened. Stir in the garlic and paprika and cook for 1-2 minutes more
Add the pearl barley and hot vegetable stock. Bring to the boil then simmer for approximately 20 minutes until the stock has been evaporated and the pearly barley is cooked
Meanwhile, heat 1 tbsp of vegetable oil in a saute pan and cook the Quorn Pieces for 5-6 minutes until thoroughly cooked. Keep warm until needed
Slice the tomatoes in half, place on a baking sheet and drizzle with a little oil. Bake for 8-10 minutes until golden brown
Stir the roasted tomatoes, lemon zest and parsley into the risotto, spoon onto two plates and top with the cooked Quorn Pieces

Tips : Pack more vegetables into your Quorn Risotto by wilting a couple of handfuls of spinach into the dish a few minutes before the end of the cooking time