Step 1

Pop the oven on to 200°C and add all of the veg to a roasting tray, add the seasoning with a drizzle of olive oil and toss, then pop in the oven and leave for 30 mins

Step 2

Place the large pot on a medium heat, add the vegan butter and the diced shallot and fry for 4 minutes before adding the finely chopped garlic cloves

Step 3

After a few minutes add the Pearl barley and toast before pouring in the white wine and allow to simmer and soak

Step 4

Once soaked up, add the dried thyme and vegetable stock a cup full at a time until each batch has been absorbed

Step 5

Once you’ve added all of the stock, add the salt and pepper, pop a lid on top and leave to simmer on a medium heat for a further 15 minutes or so

Step 6

After around 30 minutes once the veg has cooked, the risotto should be about fully absorbed, add the roasted veg to the pot, mashing in the delicious tomato juices

Step 7

Once the Pearl barley has softened and cooked, serve up with fresh chopped parsley (or dried) another pinch of salt and pepper and enjoy!