Ingredients
| 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 |
Directions
- In a small saucepot over medium heat, bring the stock to a light simmer.
- Season the stock to taste with salt and pepper.
- Follow the ravioli steam bag cooking instructions.
- Put your spinach, red onion, snap peas and grape tomato in your bowl.
- When the steam bag has finished cooking, add it to the bowl with the other items.
- Pour the hot stock over the ingredients in your bowl.
Be careful handling the dish, it will be hot.
Serve and enjoy!