Recipe: Andrew MacKenzie’s tomato and vegetable risotto faces

Feeding the Family

Recipes

Published on Saturday, 02 August 2014 11:00

Last Updated on 23 June 2014

Monica Costa

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Amazing recipe from Great British Chefs: Andrew MacKenzie’s tomato and vegetable risotto faces. Enjoy! 

Cooking Time: 1 hour plus overnight soaking

Serves: 4

 

Ingredients:

Pearl barley risotto faces

• 200g of pearl barley
• 2 shallots, finely diced
• 3 garlic cloves
• 25g of Parmesan, grated
• 4 baby corns
• 1 carrot, cut into thin discs
• 2 beetroots, cooked, cut into discs
• 8 green beans
• 1 tbsp of vegetable oil
• 1 pinch of salt
• 3 shallots, diced
• 2 garlic cloves
• 8 tomatoes
• 1 tbsp of olive oil
• 800ml of vegetable stock

Easy tomato sauce

Method:

1. Leave the pearl barley to soak in water overnight, before draining well.
2. To make the tomato sauce, blanch the tomatoes each for a few seconds in a pan of boiling water, before immediately transferring to a bowl of iced water. Peel off the skins and remove the seeds. Then dice the flesh.
3. Over a low-medium heat, place a pan contain a little olive oil. Once hot, sweat the shallots and garlic. Add the diced tomatoes to the pan alongside 200ml of vegetable stock, and allow to cook for 15 minutes.
4. Transfer the contents of the pan to a blender and blitz to make a smooth paste. Pass the purée through a sieve and leave aside.
5. To make the risotto, over a medium heat, heat some vegetable oil over a medium heat. Once hot, add the diced shallots, crushed garlic and cook until they turn transparent.
6. Add the pearl barley to the pan and fry gently for approximately 2 minutes. Next add the tomato sauce a little at a time. Stir constantly until all the sauce has been absorbed.
7. Gradually add the remaining stock to the pan. Make sure to stir at regular intervals until the barley is tender and all the stock is absorbed.
8. One at a time, cook the baby corn, green beans, carrot and beetroot. Make sure you cook the beetroot last. Do so in lightly salted boiling water for 2 minutes each. Strain before setting aside.
9. Stir the Parmesan into the mix, before dividing the risotto onto 4 plates. Shape each mound into a circle.
10. Arrange the veg on top of the risotto to make faces. Use carrots for mouth, corn for nose, beetroot for eyes and beans for eyebrows. Serve immediately.

 

Recipe courtesy of Great British Chefs. Visit their site for more great kids recipes.