Zesty Herby Barley Risotto with Asparagus
Ingredients
- 150g pearl barley
- 50g asparagus
- 50g broad beans
- 1 heaped tbsp chopped fresh parsley
- 1 heaped tbsp chopped fresh mint
- 1 lemon, juice and zest
- 1 small white onion
- 3 cloves of garlic
- 1 litre of veggie stock
- 250ml white wine (optional)
- 1 - 2 tbsps olive oil
- Salt and pepper
Preparation
Have your stock simmering in a large saucepan, ready for action.
Dice the onion and garlic as fine as you can manage.
Cut the asparagus into big bite-sized chunks.
Chop up all your herbs and zest and juice the lemon.
Heat a large saucepan and then add olive oil and then the asparagus, cook until just soft and then remove from the pan and put aside.
Pour in a little more olive oil and add onions, sprinkle with salt, sauté until soft without browning.
Next add garlic, sauté for a further minute.
Now add in the pearl barley and 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 or been soaked up.
Pour in one ladle of stock and 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 minutes.
Ten minutes before the end, add in the broad beans.
When it is cooked, stir through the mint, parsley and lemon juice and zest.
Serve hot and enjoy
