Now that the temperature has dropped, I feel like eating comfort food: hearty soups, pasta bakes, risottos, and homemade veggie Shepard pies are always top of my list when winter is approaching.
Reading through Mothers Little Helper, I came across this recipe for vegetarian risotto that’s made with Pearl Barley instead of rice. The barley gives the dish a lovely nutty flavour and nutrition wise adds selenium, magnesium, niacin, thiamine, and antioxidants, and it’s a great source of fiber too.
I’ve changed the recipe a little from the book and added in more vegetables which add’s to the flavour and nutrient content. It’s still a very easy barley risotto to make, enjoy