Pearl Barley Risotto with Spring Veg and Parmesan. Inspired by Rick Stein
- Prep time: 40 minutes
- Calories: 375
- 200 g of Pearl Barley
- 2 Tbsp of Vege Stock Concentrate
- 1⁄4 Cup of White Wine
- 1⁄2 Cup of Peas
- 1⁄2 Bunch of Baby Carrots
- 2 of Garlic Clove
- 40 g of Parmesan (Shredded)
- 150 g of Asparagus
- 1 Small Bunch of Chives
- 1 Tbsp of Butter (pantry)
Prepare Ingredients:Trim woody ends from asparagus and cut in half. Scrub baby carrots, trim and cut in half. Finely chop chives. Boil a kettle of water (for step 3).
Start Risotto:Heat oil in a deepsided fry pan over medium heat, add garlic and barley, stir to coat and cook for 1 minute until fragrant. Add white wine and stir until it’s been absorbed.
Add Stock & Carrots:Measure 750mL of hot water and add stock concentrate. Add carrots to the pan, along with 3⁄4 of the stock, cover and bring to a simmer. Simmer, stirring occasionally for 15-20 minutes, until water has absorbed and carrots are tender.
Add Green Veg:Remove lid, add peas, asparagus and remaining stock and continue to simmer for another 5 minutes. It should start to resemble the consistency of risotto, with all the liquid absorbed. Add butter and 1⁄2 the parmesan and gently fold through.
You Plate It:Taste and adjust seasoning if necessary. Fold through a sprinkle of chives and divide barley risotto between bowls. Garnish with remaining chives and parmesan.