Pearl Barley Parsnip Sage Risotto Recipes

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PEARL BARLEY RISOTTO WITH SPRING VEGETABLES



Pearl Barley Risotto with Spring Vegetables image

This simple pearl barley risotto is full of fresh Spring vegetables and flavours! It is easy to throw together and doesn't require a lot of elbow grease, plus is lighter than the rice version - what's not to love!

Provided by Elizabeth Chloe

Categories     Dinner

Time 50m

Number Of Ingredients 12

A knob of butter or 2 tablespoons of oil
1 large leek, sliced
200 grams (1 cup) pearl barley, dried
125 millilitres (1/2 cup) white wine
1.25 litres (5 cups) vegetable stock
100 grams asparagus, cut into quarters
150 grams peas, fresh or frozen
100 grams spring greens
20 grams (1/2 cup) parmesan cheese, grated
3 tablespoons chives, chopped
2 tablespoons lemon juice
Salt & pepper to taste

Steps:

  • In a casserole pot heat the butter or oil over medium heat. Saute the sliced leeks for 5 minutes until they have softened.
  • Add the pearl barley to the pot and stir to combine. Pour in the white wine and cook for around 5 minutes, until the liquid has reduced and the alcohol has cooked out.
  • Add the vegetable stock to the pot. Stir everything to combine and leave to simmer for 35-40 minutes, stirring occasionally until the pearl barley is tender and most of the liquid has been absorbed. If the mixture begins to dry out, add a little water. The final consistency should creamy and a little loose. If the mixture is too wet, cook for a few more minutes until more of the liquid has evaporated.
  • Stir the asparagus, peas and spring greens into the risotto and cook for 3-4 minutes until the asparagus is just tender.
  • Add the parmesan, lemon juice and chives. Stir to combine then taste. Add salt and pepper as required. Serve in bowls with grated parmesan and a sprinkle of chopped chives. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 295 calories, Sugar 4.6 g, Sodium 145.8 mg, Fat 11.7 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 34.5 g, Fiber 7.3 g, Protein 8.7 g, Cholesterol 4.5 mg

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