Wild Garlic Pesto Barley Risotto
Ingredients
- 5 tbsp wild garlic pesto
- 300g pearl barley
- 1/2 a white onion
- 200ml soya single cream
- 250ml dry white wine
- 1 litre of vegetable stock
Preparation
Have your stock ready on the stove.
Dice the onion as fine as you can and saute in olive oil.
Once translucent, pour in the barley and stir.
Pour in the white wine and allow to bubble and splatter until all the alcohol has cooked off.
Follow with a ladle of stock.
Cook until no more liquid can be seen and add in another ladle of stock.
Stir regularly and once the barley is tender and cooked, stir through the pesto and the cream.
Serve immediately with some gently roasted cherry tomatoes.
