Pearl Barley Risotto Recipe with Quorn Pieces

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.

Serves 4

25 mins

A Little Effort

469 cals
(Per serving)

19g of fat
(Per serving)

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

  1. 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
  2. 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
  3. 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
  4. Slice the tomatoes in half, place on a baking sheet and drizzle with a little oil. Bake for 8-10 minutes until golden brown
  5. 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