The Lovely Vegan dish is elevated by the succulent and tender barley.
Ingredients
10.5 OZ / 300 G barley
5.5 OZ / 150 G onions
5.5 OZ / 150 G zucchini yellow
5.5 OZ / 150 G zucchini green
2 OZ / 50 G green peas
3 CLOVES garlic
3.5 OZ / 100 G cherry tomatoes
32 OZ / 900 G vegetable stock
3.5 OZ / 100 G white wine
1 OZ / 25 G olive oil
Directions
Peel onion and garlic cloves. Add the onion and garlic to the mixing bowl then blend using TURBO button for 5 seconds. Use spatula to scrape down sides of mixing bowl.
Add the oil and sauté for 2 minutes.
Add barley and wine. Sauté for 2 minutes.
Add the stock and cook with the measuring cup removed. Cook for 12 minutes / 250°F|120°C. While your barley is cooking, slice your cherry tomatoes in half and then chop both zucchinis into dice.
Add the chopped zucchini along with the green peas and the halved cherry tomatoes. Cook again in sauté mode for 10 minutes / 250°F|120°C.
Sauté in sauté mode again for 10 minutes / 250°F|120°C and give your risotto a stir with the spatula.
Season to taste with salt and pepper. Allow to rest for 5 minutes and serve. Garnish with fresh herbs.
