Cauliflower Barley Risotto

Cauliflower Barley Risotto



Prep Time: 15 Min

​Cook Time: Approx. 1 Hr

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1. Follow the package directions to cook the entire bag of barley. Roughly an hour from start to finish for fluffy, delicious barley.

 

1. With ½ hour left on the barley, start heating the EVOO in a large saucepot over medium. Once heated, add the pepper flakes and garlic cloves. Stir often and cook 2 minutes or until garlic is fragrant and lightly browned.

 

1. Add the yellow onions, stir, and cook 3 minutes. Add in the cauliflower, veg stock, and vegeta, stir, cover, and reduce heat slightly. Cook 20 – 25 minutes until cauliflower is fully cooked.

 

1. Remove from heat and blend (Immersion blender works great too). Whisk in vegetable stock until desired consistency is achieved.

 

1. Stir in the cooked barley, peas, and cracked pepper to taste. Serve & ENJOY!

                       Grocery List

• 454g package Organic Pearly Barley, rinsed
• 2 C Frozen Peas, thawed

 

• 3 Tbsp. EVOO
• 3 cloves Garlic, crushed
• 1 Yellow Onion, chopped
• ½ Tsp. Red Pepper Flakes
• 1 Head Cauliflower, broken down into smaller florets
• 1 ½ C Low Sodium Vegetable Stock + up to 1 C after blending
• 1 Tbsp. Vegeta Seasoning
• Sea Salt / Cracked Pepper