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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Roasting Tin Around the World

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.

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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

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From the book: The Roasting Tin Around The World

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