Sort ingredients
rvl1
QR Code
Listen
Pdf
Heat 1 tablespoon of the oil and gently fry the shallots and red pepper for 3-4 minutes until softened. Stir in the garlic and paprika and cook for 1-2 minutes more
Add the pearl barley and hot vegetable stock. Bring to the boil then simmer for approximately 20 minutes until the stock has been evaporated and the pearly barley is cooked
Meanwhile, heat 1 tbsp of vegetable oil in a saute pan and cook the Quorn Pieces for 5-6 minutes until thoroughly cooked. Keep warm until needed
Slice the tomatoes in half, place on a baking sheet and drizzle with a little oil. Bake for 8-10 minutes until golden brown
Stir the roasted tomatoes, lemon zest and parsley into the risotto, spoon onto two plates and top with the cooked Quorn Pieces