barley risotto broth bowl


1 bag Barley Risotto with Roasted Corn and Tomato
1½ cup Vegetable Stock
₁/₃ cup Spinach leaves
₁/₃ cup Grape Tomato, quartered
₁/₃ cup Snap Peas
¼ cup Red Onion, sliced thin


  1. In a small saucepot over medium heat, bring the stock to a light simmer.
  2. Season the stock to taste with salt and pepper.
  3. Follow the ravioli steam bag cooking instructions.
  4. Put your spinach, red onion, snap peas and grape tomato in your bowl.
  5. When the steam bag has finished cooking, add it to the bowl with the other items.
  6. Pour the hot stock over the ingredients in your bowl.

Be careful handling the dish, it will be hot.

Serve and enjoy!