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Spring Vegetable Barley Risotto

Name: Spring Vegetable Barley Risotto
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 300g pearl barley; 2 tbsp olive oil; 500ml vegetable stock; 1 onion, finely chopped; 1 garlic clove, finely chopped; 200g freshly podded peas; 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; 20ml whisky, optional; 2 medium plum or vine ripened tomatoes diced; 3 tbsp mint leaves shredded; 2 tbsp parsley finely chopped; 50g hard cheese grated; 1 tbsp butter; salt; pepper; To Serve:; 50g pine nuts toasted; 1 tbsp hard cheese shavings; asparagus tips, reserved ones, blanched in boiling water for 1 min.; 1 tbsp parsley finely chopped

High in B vitamins.

Customer Rating:
5.0

(1 votes)

Posted by: Rhona
On: 09/04/2009

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses
Side dishes
Starters

You will need

Ingredient	Add
300g pearl barley		More products
2 tbsp olive oil		More products
500ml vegetable stock	Awaiting stock	More products
1 onion, finely chopped		More products
1 garlic clove, finely chopped		More products
200g freshly podded peas	Awaiting stock	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	Awaiting stock	More products
20ml whisky, optional
2 medium plum or vine ripened tomatoes diced		More products
3 tbsp mint leaves shredded		More products
2 tbsp parsley finely chopped	Awaiting stock	More products
50g hard cheese grated	Awaiting stock	More products
1 tbsp butter	Available only in our Edinburgh 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.