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In order for something to be officially called a risotto, the rice must be cooked in a certain way (fried in butter, doused in wine, simmered in stock, constantly stirred and served with lots of cheese). It must also be eaten off a flat dish but the rice police won’t be informed if you eat this straight out the pot. Since we’ve added pearl barley and left out the wine, this recipe might not pass the RIB (Risotto Inspection Board) but it does pass the TOAT (Taste of Autumn Test). Woodland mushrooms, tarragon and fresh spinach, all combined to be reassuringly comforting when it’s nippy out and the grain pedants come a-knocking.
Please feel free to write your own review on this recipe in the special boxes below.
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Cooked pearl barley (15%) (water, pearl barley) (contains gluten), lentils, water, mushroom, spring greens, peas, onion, carrot, shiitake mushroom (5%), potato, leek, crème fraîche (contains milk), woodland mushrooms (1.5%) (oyster mushroom, nameko mushroom, porcini mushroom), spinach leaf (1%), vegetable oil, lemon juice, cornflour, garlic, coconut sugar, sea salt, mushroom powder (porcini mushroom, boletus luteus), taragon (0.1%), parsley, thyme, black pepper.
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Read this veg pots full nutritional information.
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innocent foundation
