Name: Barley risotto with shiitake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the barley risotto: ,olive oil 3T,leeks, chopped 150g,garlic cloves, finely chopped 4,barley 200g,Woolworths organic liquid beef stock 2cups,soya sauce 1⁄4 cup,For the buttered shiitake mushrooms: ,olive oil 2T,butter 4T,shiitake mushrooms, sliced 300g,For the seaweed bites: ,tempura batter 2cups,Oil, for frying ,nori sheets, cut into 2 cm strips 3

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Serves 4

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 cups chicken stock
250 g barley
2 T olive oil
175 g baby marrows, sliced
2 finely chopped garlic cloves
200 g baby Rosa tomatoes
2 T parsley, roughly chopped
2 T olive oil, extra
1 lemon, juice and zest
sea salt and freshly ground black pepper

Method

Heat the chicken stock in a saucepan. Add the barley and simmer until cooked. Drain and set aside.

Heat 2 T olive oil in a pan over a medium heat. Sauté the baby marrow with the garlic until tender. Add the baby Rosa tomatoes and cook until charred.

Mix the baby marrow and tomatoes with the barley, parsley, extra olive oil, lemon juice and zest, and season to taste.

This is a test recipe

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