Spring Vegetable Barley Risotto
Author: Emma
Cuisine: Italian
Serves: 4
- 2 tbsp olive oil
- 1 small onion
- 1 garlic clove, minced
- 1 cup/200g pearl barley
- 1 tsp dried thyme
- 7 cups (1750ml) low sodium vegetable stock
- ½ bunch/200g of asparagus chopped into 2 inch pieces
- 1⅓ cup/180g of frozen peas (defrosted)
- 1⅓ cup/200g of broad beans (shelled)
- 3 tbsp mascarpone
- ½ cup/50g freshly grated parmesan (plus more to sprinkle on top)
- zest of 1 lemon
- Handful of chopped fresh parsley (optional)
- Pour prepared vegetable stock into a small saucepan, and bring to a low simmer.
- In a large pot, heat olive oil over medium heat
- Add onions, and sauté for about 5 minutes until softened
- Add garlic, and cook for a minute longer
- Add the pearl barley and thyme to the pot, and give everything a good stir so that the barley has a nice oily coating
- Add a ladle of stock into the pot and stir until almost absorbed, continue this process for the next twenty five minutes, remember to stir constantly
- Add the asparagus to the pot, and continue ladling the stock and stirring for five more minutes
- Add the peas and broad beans to the pot, and cook for 5 more minutes,
- After 5 minutes, the barley should be tender, remove from the heat and stir in the mascarpone, parmesan and lemon zest
- Season with salt and pepper, and serve with fresh parsley and additional parmesan if desired
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/spring-vegetable-barley-risotto/
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