Pearl barley risotto
A diabetes-friendly risotto for World Diabetes Day from Flora ProActiv.
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
Heat olive oil in a large pan.
Gently fry onion and courgette.
When soft, add the pearl barley and fry for 1 minute.
Add 200 ml boiling water and the crumbled stock cube and stir well.
Season with black pepper and mixed herbs.
As the water becomes absorbed, add more in small amounts, continually stirring, until the pearl barley becomes soft (approximately 50 minutes).
About 10 minutes before the end of the cooking time, add the frozen peas.
When the pearl barley is almost soft but is slightly firm to the bite, add the spinach to wilt into the risotto.
When wilted, remove the risotto from the heat. Melt the Flora ProActiv into the risotto and serve.