Recipes
Recipes

Mock-a-leekie pearl barley risotto

An oh-so-easy veggie risotto inspired by one of Scotland’s most famous soups, cock-a-leekie

An oh-so-easy veggie risotto inspired by one of Scotland’s most famous soups, cock-a-leekie

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(14 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 6

Cooking Time

Price: 40p per serving

Nutritional Information

Each 394g serving contains

Energy
1450kj
347kcal
17%
Fat
11.0g
Low
16%
Saturates
5.1g
Low
26%
Sugars
4.3g
Low
5%
Salt
0.28g
Low
5%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
368kj/88kcal

Ingredients

1tbsp rapeseed oil

50g butter

1 large carrot, peeled and diced

2 sticks celery, diced

2 medium leeks, sliced

100g Savoy cabbage or kale, thinly sliced

2 cloves garlic, crushed

300g pearl barley

50ml white wine (optional)

1L vegetable stock made with 1 reduced-salt vegetable stock cube

3 sprigs thyme, leaves only, plus extra to garnish

150g frozen peas

25g Asda 50% Less Fat Mature British Cheese, grated

2tbsp chopped parsley

1tbsp oatmeal, toasted (optional)

Method

1
Heat the oil and butter in a large pan. Add the carrot, celery, leeks and cabbage or kale. Cover and cook over a medium heat, stirring occasionally, for 10 mins until soft. Add the garlic and cook for 2 mins.
2
Stir in the barley and the wine, if using, and allow to simmer until absorbed.
3
Add the stock and thyme leaves. Simmer for 30 mins, stirring occasionally, until nearly all the liquid has been absorbed. Add a little extra water if needed. Add the peas in the last 5 mins.
4
Garnish with the cheese, parsley, oatmeal, if using, thyme and black pepper.

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