Spinach & barley risotto

This creamy dish uses a can of barley to cut the cooking time to just 25 minutes. It's a healthy, low calorie dinner option that provides three of your 5-a-day

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 346
  • fat 12g
  • saturates 5g
  • carbs 34g
  • sugars 7g
  • fibre 12g
  • protein 19g
  • salt 0.8g


  • 2 tsp rapeseed oil
  • 1 large leek (315g), thinly sliced
  • 2 garlic cloves, chopped
  • 2 x 400g can barley, undrained
  • 1 tbsp vegetable bouillon powder
  • 1 tsp finely chopped sage
  • 1 tbsp thyme leaves
  • 160g cherry tomatoes, halved
  • 160g spinach
  • 50g finely grated vegetarian Italian-style hard cheese


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  1. Heat the oil in a non-stick pan and fry the leek and garlic for 5-10 mins, stirring frequently, until softened, adding a splash of water if it sticks.

  2. Tip in the cans of barley and their liquid, then stir in the bouillon powder, sage and thyme. Simmer, stirring frequently, for 4-5 mins. Add the tomatoes and spinach and cook for 2-3 mins more until the spinach is wilted, adding a splash more water if needed. Stir in most of the cheese, then serve with the remaining cheese scattered over.

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