Recipes

Pearl Barley Risotto Recipe with Quorn Pieces

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Get ready for a taste sensation. Baby plum tomatoes, lemon zest, garlic, paprika, chopped parsley, spinach and golden fried Quorn Pieces, served on a bed of pearl barley cooked to perfection and topped with delicious minty, creamy yoghurt dip. A great family meal idea. Rich, indulgent and oh so tasty.

469 Cals Per serving
Serves 4
25 mins

Ingredients

  • 1 Pack of Quorn Pieces
  • 2 tbsp olive oil
  • 2 shallots, sliced
  • ½ red pepper, sliced
  • 1 clove of garlic, crushed
  • 1 tsp ground paprika
  • 120g pearl barley
  • 600ml hot vegetable stock
  • 100g baby plum or cherry tomatoes
  • 100g spinach
  • Zest of ½ lemon
  • 2 tbsp of parsley, chopped
  • Salt and black pepper to taste

Made with Quorn Pieces

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