Barley & broad bean risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- 1 small onionfinely chopped
- 2 large garlic clovescrushed
- 150g pearl barley
- 700-800ml hot vegetable stock
- 250g frozen broad beanspodded, defrosted
- 1 lemonzested
- 1 tbsp finely chopped mintplus extra to serve
- 3 tbsp ricotta
- 1 tbsp finely chopped basil
- 2 tbsp parmesanor vegetarian alternative, grated, plus extra to serve
Nutrition: Per serving
- kcal670
- fat24g
- saturates9g
- carbs78g
- sugars6g
- fibre13g
- protein28g
- salt0.4g
Method
step 1
Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.
step 2
Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.
