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Tomato and barley risotto faces

Tomato and vegetable risotto faces

Tomato and barley risotto faces

PT1H

Why not try?

1
Soak the pearl barley in water overnight, then drain well
  • 200g of pearl barley
2
For the tomato sauce, blanch the tomatoes for a few seconds in a pan of boiling water then transfer to a bowl of iced water. Peel the skins, remove the seeds and dice the flesh
  • 8 tomatoes
3
Place a pan over a low-medium heat and add olive oil. Once the oil is hot, sweat the shallots and garlic. Add the diced tomatoes and 200ml of vegetable stock and cook for 15 minutes
  • 1 tbsp of olive oil
  • 3 shallots, diced
  • 2 garlic cloves
  • 200ml of vegetable stock
4
Transfer to a blender and blitz until smooth. Pass through a sieve and set aside
5
For the risotto, place a heavy-based pan over a medium heat and add vegetable oil. Once the oil is hot, add the diced shallots and crushed garlic and cook until transparent
  • 1 tbsp of vegetable oil
  • 2 shallots, finely diced
  • 3 garlic cloves
6
Add the pearl barley and fry gently for 2 minutes. Then, add the tomato sauce, a little at a time, stirring constantly until all the sauce has been absorbed
7
Gradually add the remaining stock, stirring at regular intervals until the barley is tender and all the stock has been absorbed
  • 600ml of vegetable stock
8
One by one, cook the baby corn, green beans, carrot and beetroot - it is important you cook this last - in lightly salted boiling water for 2 minutes each. Strain and set aside
  • 4 baby corn
  • 1 carrot, cut into thin discs
  • 8 green beans
  • 2 beetroots, cooked, cut into discs
  • 1 pinch of salt
9
Stir in the Parmesan and divide the risotto onto 4 plates, shaping each mound into a circle
  • 25g of Parmesan, grated
10
Arrange the vegetables on top to make faces (carrots for mouth, corn for nose, beetroot for eyes and beans for eyebrows) and serve immediately

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Ingredients

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