Spinach and Spicy Harissa Pearl Barley Risotto
with cherry tomatoes and cream cheese- Gerst
- Gluten
- Amandelnoten
- Pinda's
- Melk (inclusief lactose)
- Gluten
- Rogge
- Tarwe
- May contain traces of allergens
- Selderij
- Noten
- Sesamzaad
Ingredients
75 g
Pearl barley
(Contains: Gerst, Gluten May be present: Gluten, Rogge, Tarwe)
½ piece
Garlic
½ piece
Red onion
½
Tomato paste
100 g
Spinach
65 g
Red cherry tomatoes
15 g
Harissa
5 g
Fresh flat leaf parsley
(May be present: Selderij)
10 g
Salted almonds
(Contains: Amandelnoten, Pinda's May be present: Noten, Sesamzaad)
½ sachet(s)
Hello Harissa
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
250 milliliters
Low sodium vegetable stock
1 teaspoon
Honey [or plant-based alternative]
¼ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Crush or mince the garlic. Dice the onion.
Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.
Heat a drizzle of olive oil in a large deep frying pan with a lid over medium-high heat. Add the garlic and onion and fry for 1 - 2 minutes. Add the pearl barley, the Hello harissa* and tomato paste and fry for another minute.
*Take care, this ingredient is spicy! Use as preferred.
Add the stock. Bring to a boil, then put the lid on and cook for 25 - 30 minutes (see Tip), stirring regularly. Add some more water if needed.
Tip: pearl barley is quite a hard grain, so it will still have a little bit of bite when cooked.
In the meantime, quarter the cherry tomatoes. In a bowl, mix the cherry tomatoes with the extra virgin olive oil and half of the honey. Season with salt and pepper. Chop the parsley and almonds. Grate the Parmigiano.
Gradually add the spinach to the risotto and let wilt. Stir the rest of the honey and cream cheese in the pearl barley risotto. Season well with salt and pepper.
Serve the pearl barley risotto on deep plates. Top with the cherry tomatoes. Drizzle over the harissa paste. Garnish with the parsley, Parmigiano and almonds.
