Barley Risotto with Mushrooms, Peas and Vegan Cheese
Nutritious pearl barley is wonderful for making creamy vegan risottos. In this easy recipe, white wine, garlic, thyme and Knorr Tasty Minestrone Soup with Robertsons Mixed Herbs create deliciously comforting layers of flavour. Finish with plenty of black pepper and a squeeze of lemon juice, then top with extra vegan cheese for an added touch of luxury.
Feeds
4Person
Preparation time
60Min.
easy
Ingredients
- 15 ml olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 5 ml thyme leaves
- 400 g mushrooms, finely chopped
- 3 x Knorr Vegetable Stock Pot - dissolved in 1.5l hot water
- 1 ½ cups pearl barley
- 120 ml white wine
- 1 x 50 g sachet Knorr Tasty Minestrone with Robertsons Mixed Herbs
- ½ cup peas, thawed
- 80 g white vegan cheese, finely grated
- 1 ml salt, to taste
- Robertsons Black Pepper, to season
Preparation method
Nutrition
- Nut Free
- Vegan
- Vegetarian
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