Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
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Lemon Pearl Barley Risotto with Chard, Parsley and Almonds
Introduction
With ordinary risottos, I always think the magic happens when you add the Parmesan at the end; in this vegan version, almond butter does the same job, for a dish which is so warming and rich you’d be hard pressed to know it was completely plant-based. A lovely midweek or weekend dinner.
Ingredients
| pearl barley | |
| boiling vegetable stock | |
| garlic, unpeeled | |
| rainbow chard, cut into 1cm slices | |
| lemon, zest and juice, plus the squeezed lemon halves | |
| extra virgin olive oil | |
| almond butter | |
| finely chopped flat-leaf parsley | |
| whole blanched almonds | |
| sea salt and freshly ground black pepper | |
| To serve: | |
| unsweetened non-dairy yogurt or ricotta (if you aren't vegan) |
Preview
This recipe is a preview
Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
