Spring Vegetable Barley Risotto
 
Prep time
Cook time
Total time
 
Barley risotto of spring vegetables
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 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)
Method
  1. Pour prepared vegetable stock into a small saucepan, and bring to a low simmer.
  2. In a large pot, heat olive oil over medium heat
  3. Add onions, and sauté for about 5 minutes until softened
  4. Add garlic, and cook for a minute longer
  5. Add the pearl barley and thyme to the pot, and give everything a good stir so that the barley has a nice oily coating
  6. 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
  7. Add the asparagus to the pot, and continue ladling the stock and stirring for five more minutes
  8. Add the peas and broad beans to the pot, and cook for 5 more minutes,
  9. After 5 minutes, the barley should be tender, remove from the heat and stir in the mascarpone, parmesan and lemon zest
  10. 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/