Pearl Barley Risotto With Salmon

Delicious & healthy main meal idea from Marion Mizzi recipe book! 

Tip: Portions may be large. You can divide the portion throughout the day.

Ingredients:

600g baby spinach

100g Findus Salmon Fillet

1 lemon

2 sprigs thyme

Few sprigs of chervil

1 onion - peeled and finely chopped

50g pearl barley

10 mushrooms - cut into quarters

450ml Lombardi fish, chicken or vegetable stock

Salta and black pepper

Fry Light Low-Calorie Spray

Method:

Heat some Fry Light Low-Calorie Spray in a saucepan. Add the onion and saute over low heat for 4 to 6 minutes. Add the pearl barley to the pan, stir well, and pour over approximately 1/3 of the Lombardi stock. Cook over medium-high heat for 20 minutes, stirring frequently and adding more stock to the pan as the liquid is absorbed. Add the mushrooms and the salmon. 

Cook for a few minutes while adding more stock if needed.

Meanwhile, boil the spinach for a few minutes. Drain and puree.

Taste to check that the pearl barley is cooked (it has a naturally chewy texture), then stir the spinach puree.

Enjoy!

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