Pearl Barley Risotto with Spring Veg and Parmesan. Inspired by Rick Stein
  • Prep time: 40 minutes
  • Calories: 375
A twist on a classic risotto - using pearl barley instead of arborio rice. Pearl barley or pearled barley, is whole grain barley that has been processed to remove its fibrous outer hull and polished to remove some or all of the bran layer. This helps it to cook faster and is less chewy than other, less-processed forms of the grain. Barley is a good source of potassium and other heart-healthy nutrients.
  • 200 g of Pearl Barley
  • 2 Tbsp of Vege Stock Concentrate
  • 14 Cup of White Wine
  • 12 Cup of Peas
  • 12 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 34 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 12 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.