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Vicky’s Alberta Barley & Peas Risotto


Mar 17, 2017

PREPARATION TIME

COOKING TIME

SERVES

4

PREPARATION LEVEL

Easy

The Mumbai chef cooks an alberta barley & peas risotto for the Canadian embassy in the city.

INGREDIENTS

    Conola Oil
    Onions
    Celery
    Ginger
    Green Chilies
    Garlic
    Lemon Juice
    Mixed Peppers
    Mixed Courgettes
    Blanched Mixed Vegetables
    Alberta Barley
    Green & Yellow Peas
    Salt& Pepper
    Vegetable Stock
    Parmesan Cheese
    Fresh Cream
    Rosemary
    Thyme
    Coriander

DIRECTIONS

In a pan, heat the canola oil.
Add all the vegetables and saute you vegetables.
Add in the the barely and mix well. Let it cook.
Season your dish with salt and pepper and other herbs.

About Chef Vicky RatnaniFollow On

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A successful celebrity chef, Vicky has travelled has cooked for Queen Elizabeth, Nelson Mandela and Rod Stewart. ‘Vicky Goes Veg’ is a cookbook where global flavours meet local tastes, and has won the Gourmand Award for Best Vegetarian Cook 2015. Catch his on the YouTube channel, Vicky's World.

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