Spinach & barley risotto

• rapeseed oil↗2 tsp tsp
• large leek↗1

  (315g), thinly sliced

• garlic cloves↗2

  chopped

• barley↗2 x 400g can

  undrained

• vegetable bouillon powder↗1 tbsp tbsp
• finely chopped sage1 tsp tsp
• thyme leaves↗1 tbsp tbsp
• cherry tomatoes↗160g g

  halved

• spinach↗160g g
• finely grated vegetarian Italian-style hard cheese50g g

Step-by-step instructions

1. 1

   Heat the oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently, until softened, adding a splash of water if it sticks.

2. 2

   Tip in the cans of barley and their liquid, then stir in the bouillon powder, sage and thyme. Simmer, stirring frequently, for 4-5 mins. Add the tomatoes and spinach and cook for 2-3 mins more until the spinach is wilted, adding a splash more water if needed. Stir in most of the cheese, then serve with the remaining cheese scattered over.