Pea and mint spelt barley risotto.
Really delicious and satisfying.
Barley does the same job as rice, but won’t spike blood sugar levels.
INGREDIENTS
2 cups of barley
Good handful of mint
1 leek
Half a courgette
Clove of garlic
Spring of thyme
Spring of parsley
Cup of frozen peas
Good pinch of smoked Paprika
Good pinch of cayenne pepper
Level teaspoon of grey Celtic sea salt or pink Himalayan salt
Tablespoon of olive oil
Half cup of white wine (optional)
Couple of threads of saffron
3-4 cups of water
METHOD
Put half the peas, herbs, leek into a processor.
Lightly fry in the olive oil, along with the barley for a few moments.
Add the rest of the ingredients (except rest of herbs) and add a little water. Stir and allow to soak up. Continue adding water and allow to cook for another 15 mins.
Add Parmesan or nutritional yeast and rest of herb.
Stir and serve.
Serves 3-4
Jean X
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