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risotto

Pearl barley risotto

A diabetes-friendly risotto for World Diabetes Day from Flora ProActiv.

risotto

Ingredients

20 g Flora ProActiv Light

1 tbsp olive oil

1 onion, finely diced

1 courgette chopped

80 g frozen peas

160 g spinach

150 g pearl barley

1 reduced-salt vegetable stock cube, crumbled

1200 ml water boiled

1/2 tsp mixed herbs

black pepper

Instructions

1

Heat olive oil in a large pan.

2

Gently fry onion and courgette.

3

When soft, add the pearl barley and fry for 1 minute.

4

Add 200 ml boiling water and the crumbled stock cube and stir well.

5

Season with black pepper and mixed herbs.

6

As the water becomes absorbed, add more in small amounts, continually stirring, until the pearl barley becomes soft (approximately 50 minutes).

7

About 10 minutes before the end of the cooking time, add the frozen peas.

8

When the pearl barley is almost soft but is slightly firm to the bite, add the spinach to wilt into the risotto.

9

When wilted, remove the risotto from the heat. Melt the Flora ProActiv into the risotto and serve.

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