Pearl Barley Risotto with New Season Beetroot, Spinach and Tahini Courgettes

INSTAGRAM: @SHUTDOWNCHEFS
Pearl Barley Risotto with New Season Beetroot,

https://www.nourishedcommunities.com/products/spinach-bunches?_pos=1&_psq=spinach&_ss=e&_v=1.0 and Tahini Courgettes


INGREDIENTS:
— 300g PEARL BARLEY
— 1.2l STOCK ( CHICKEN OR VEG } |
— 7 TSP SHIITAKE MUSHROOMS POWDER Saar. 4
— 5OG NUTS (ROUGHLY CHOPPED) 

— Few Glugs of olive oil

— 50g butter (optional)

— 125 ML WHITE WINE 

— 2 TSP PAPRIKA 

— 1 TBSP TOMATO PUREE 
- 1 TBSP Tahini
- SALT 
- PEPPER
- 4 CLOVES GARLIC 
— 4 MEDIUM BEETROOT 
— 2 COURGETTES
— 1 BUNCH OF SPINACH


PREP:
- HEAT OVEN TO 19B(FAN) OR GAS MARK §
- SOAK PEARL BARLEY IN WARM WATER FOR 18 MINS THEN RINSE
METHOD:
BEETROOT/ BARLEY:
- CHOP BEETROOT AND PUT IN A PREHEATED OVEN WITH SOME VEGETABLE OIL AND SALT ON 100 FOR YS MINUTES. (IF YOURE A FAN OF ROASTED GARLIC
THROW A FEW EXTRA CLOVES IN HERE).
- FINELY CHOP ONION AND ADD TO A PAN WITH A GLUT OF OLIVE OIL - KEEP ON MEDIUM HEAT UNTIL IT STARTS TO TURN TRANSLUCENT.
- ADD HALF THE GARLIC AND THE BUTTER IF USING. KEEP ON MEDIUM FOR A FEW MORE MINUTES.
- ADD THE PEARL BARLEY. STIR IT ALL IN THEN ADD THE WINE. LEAVE THIS UNTIL THE ALCOHOL HAS COOKED OFF 2-3 MINS.
— ADD THE STOCK. PAPRIKA. TOMATO PURE. CHOPPED NUTS AND SHIITAKE MUSHROOM PURGE. BRING TO A BOIL THEN DROP DOWN TO A SIMMER ON MEDIUM
HEAT. COVER AND LEAVE FOR YO MINUTES CADD A BUNCH/ HANDFUL OF SPINACH § MINS BEFORE END).
COURGETTES:
— CHOP INTO EQUAL THICKNESS AND ADD TO BOWL.
— ADD A GLUG OF OLIVE OIL. TSP OF LEMON JUICE AND ZEST OF 1/4 - 1/2 LEMON. PINCH OF SALT AND PEPPER.
TAHINI SAUCE:
— IN A BOWL ADD TBSP OF TAHINI. PINCH OF SALT/ PEPPER. SQUEEZE OF LEMON. TBSP OF WARM WATER. THE AIM IS TO GET IT A BIT THICK BUT ALSO A BIT RUNNY.
5 MINUTES BEFORE THE RISOTTO BOWL IS READY. GET THE COURGETTES INTO A HOT PAN. AS THEY START TO CHAR ADD THE REMAINDER OF THE GARLIC
STIR FOR A MIN AND ADD THE TAHINI SAUCE. COAT AND THEN TAKE OFF THE HEAT AND LEAVE TO SERVE.
TIP THE ROASTED BEETROOT INTO THE RISOTTO AND STIR.
SERVE UP AND TOP WITH THE TAHINI COURGETTES.

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