A Herby, Zesty Barley Risotto with Asparagus and Broad Beans
Ingredients
- 150g pearl barley
- 50g asparagus
- 50g broad beans
- 1 heaped tbsp chopped fresh parsley
- 1 heaped tbsp chopped fresh mint
- 1 lemon, juice & zest
- 1 small white onion
- 3 cloves of garlic
- 1 litre of veggie stock
- 250ml white wine (optional)
- 1 - 2 tbsps olive oil
- salt & pepper
Preparation
Have your stock in a large saucepan, simmering, ready for action
Dice the onion & garlic as fine as you can possibly manage
Cut the asparagus into big bite sized chunks
Chop up all your herbs & zest & juice the lemon
Heat a large saucepan & then add olive oil & then the asparagus
Cook until just soft & then remove from the pan & put aside
Pour in a little more olive oil & add onions, sprinkle with salt
Sauté until soft without browning (salt with help this)
Next add garlic, sauté for a further minute
Now add in the pearl parley (or arborio if you’re using that instead) & coat it all in the oniony, garlicky oil
Now pour in the wine, it will splutter so stand back (or just go straight in with stock)
Stir everything until the wine has more or less evaporated/ been soaked up
Pour in one ladle of stock & stir gently
Once the stock has been absorbed, add another
Continue to do this until the barley is cooked but still has a bit (about 35-45 mins)
Minutes before the end, add in the broad beans
When its cooked, stir through the mint, parsley & lemon juice & zest
Serve hot & enjoy !!