This Gratinated Almond and Pearl Barley Risotto is a beautiful twist on a simple winter vegetable risotto.

The flavours are simple and blend well together to give a comforting dish. I love the mix in textures with the pearl barley, the creamy almond risotto and the crispy gratin on top.

INGREDIENTS

1 Spanish Onion

3 Carrots

4 Garlic Cloves

1 Vegetable Stock Cube

1/2 Cup Pearl Barley

1 Cup Risotto

1 Cup Almond Milk

3 Tablespoons Ground Almonds

3 Tablespoons Panko Breadcrumbs

3 Tablespoons Grated Parmesan Cheese

1 Tablespoon Parsley

METHOD

Preheat the oven 180°C.

Peel and dice the onion, carrots and garlic.

Add to a large pan with some oil and place over a medium heat to soften.

Add in the cumin and mixed herbs. Stir through then add in the pearl barley and crumble in a stock cube.

Mix everything together then add a pint of water. Cover the pan, turn it to low and leave simmer for approximately 10 minutes.

When the water has mostly absorbed add the almond milk and the risotto rice to the pan. Simmer until the milk mostly absorbed.

While the risotto is simmering add the ground almond, panko crumbs, parsley and grated parmesan to a small bowl. Mix them together.

When the risotto has mostly absorbed the milk give it a good stir then sprinkle the gratin mixture over the risotto and place the pan in the oven until golden.

Serve hot and enjoy!