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Pearl barley and broccoli risotto

Serves 1
  • £14.00
Instead of the usual Arborio rice, our chefs opted to use pearl barley for a dish as creamy as traditional risotto, but with a more toothsome texture and a bigger nutritional payoff. Pearl barley may not technically be a whole grain, but it is still a great source of fibre. The tangy feta, broccoli and basil oil bring out the best of this dish.

Additional information

Risotto: pearl barley (gluten), shallots, garlic, thyme, olive oil, veg stock, carrots, celery, lemon, vegan cream


Broccoli purée: broccoli, salt


Chargrilled tenderstem broccoli: olive oil, salt


Basil oil: olive oil, basil


Garnish: basil leaves, piquillo peppers, vegan feta


All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.

Gluten 

Celery 

Cook time: 5 mins


Cooking/plating instructions


  1. Loosen the lid of the risotto, microwave for 4-5 minutes until piping hot and leave to stand for 1 minute
  2. Spoon the risotto into a warm serving bowl. Sprinkle the feta cheese, broccoli, basil and piquillo peppers
  3. Drizzle with basil oil, serve and enjoy