Spinach, shallots, portobello mushrooms, leeks and…barley

Awatapu seniors chopped shallots, leeks, garlic, portobello muhrooms and learned how to wash and wilt fresh spinach to make a delicious green barley risotto – nutrient dense.

Great knife skills coming along team – great to see everyone’s enthusiasm for learning the best cutting techniques, and making a product good enough to serve to cafe customers.

Dotted with slow-roast tomatoes on top (cherry tomatoes baked at 150 C for around an hour sprinkled with garlic, fresh thyme, olive oil, sea salt and coconut sugar). Then garnished with lime-cured red onion. Great meal!

barley risotto.JPG

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