Spring Vegetable Barley Risotto

High in B vitamins.

Customer Rating:
5.0 (1 votes)

Posted by: Rhona
On:

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Confident

Serves

4

Courses etc.

Main Courses
Side dishes
Starters

You will need

IngredientAdd
300g pearl barley More products
2 tbsp olive oil More products
500ml vegetable stock More products
1 onion, finely chopped More products
1 garlic clove, finely chopped More products
200g freshly podded peas This item is only available in our high street shops. More products
1 bunch asparagus, bottoms of stalks snapped and stalk finely chopped leaving 2-3cm stem below tips, set aside 2/3rds of the asparagus tips This item is only available in our high street shops. More products
20ml whisky, optional
2 medium plum or vine ripened tomatoes diced More products
3 tbsp mint leaves shredded This item is only available in our high street shops. More products
2 tbsp parsley finely chopped This item is only available in our high street shops. More products
50g hard cheese grated This item is only available in our high street shops. More products
1 tbsp butter This item is only available in our high street shops. More products
salt More products
pepper More products
To Serve:
50g pine nuts toasted More products
1 tbsp hard cheese shavings
asparagus tips, reserved ones, blanched in boiling water for 1 min.
1 tbsp parsley finely chopped

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Risotto:
  • Place the oil in a large saucepan over a moderate heat.
  • Add the onion and saute until transparent add the garlic and barley to the pan and cook them stirring regularly for 2-3 mins.
  • Gradually stir in half the boiling stock.
  • Bring the stock to a steady simmer and leave it to cook for 20 mins stirring it regularly until almost all the stock has been absorbed.
  • Add the rest of the stock and repeat the process for a further 20 mins, at which time the barley should be tender with a little bite to it and the stock should be mainly absorbed.
  • Add a little more water if the barley is still firm and allow to cook for a further 5 mins approx.
  • Stir in the peas, asparagus and whisky and cook them with the barley for 5 mins so that vegetables are tender.
  • Remove the risotto from the heat and stir in the mint, parsley, tomatoes, butter, seasoning and cheese and mix well.
  • To Serve:
  • Place the risotto in serving bowls and place the asparagus sprigs in the centre.
  • Scatter the pinenuts over the top and sprinkle the parsley and hard cheese shavings around the risotto.

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Pearl Barley
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Olive Oil Italy ORGANIC
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Onions ORGANIC
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Garlic ORGANIC
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£0.75
Tomatoes on the vine ORGANIC
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Pearl Barley ORGANIC
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Black Peppercorns
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Pine Nut Kernels
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