by Kim Smith, Thermomix Consultant
Made with barley instead of arborio rice, this is no ordinary risotto!!
350g Pearl Barley (soaked overnight in cold water)
1 Leek, roughly chopped
1 tbsp vegetable concentrate or chicken stock
100g white wine
Sea salt and cracked black pepper to taste
50g Parmesan Cheese cubed
20g Olive Oil
Bunch of Asparagus cut into 2cm stalks
100g Baby Spinach
Grate Parmesan for 15 secs, spd 9. Set aside.
Place leek in bowl and chop for 5 secs , spd 5.
Add oil and cook for 3 minutes at 100ºc on speed 2.
Add wine and barley. Saute for 3 minutes at 100ºc on Reverse, speed 1.5.
Add stock and water, cook for 25 minutes at 100ºc on Reverse, speed 1.5.
In last 5 minutes add asparagus and olives.
Place into Thermoserve, add baby spinach and parmesan.
Stir through and leave to absorb for 5 minutes before serving.