Lemon Asparagus and Broad Bean Barley Risotto
Ingredients
- 150g pearl barley
- 50g asparagus
- 50g broad beans
- 1 heaped tablespoon chopped fresh parsley
- 1 heaped tablespoon 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 tablespoons olive oil
- Salt and pepper
Preparation
Have your stock simmering in a large saucepan, ready for use.
Dice the onion and garlic as finely as possible.
Cut the asparagus into large bite-sized chunks.
Chop all the herbs and zest and juice the lemon.
Heat a large saucepan, add olive oil, then add the asparagus. Cook until just soft, then remove from the pan and set aside.
Add a little more olive oil to the pan, add the onions, sprinkle with salt, and sauté until soft without browning. Then add garlic and sauté for another minute.
Add the pearl barley and coat it in the oil.
Pour in the wine if using, stir until it evaporates or is absorbed, or proceed directly with stock.
Pour in one ladle of stock and stir gently. Once absorbed, add another ladle, and continue until the barley is cooked but still al dente, about 35-45 minutes.
Ten minutes before the barley is done, add the broad beans.
When cooked, stir in the mint, parsley, lemon juice, and zest.
Serve hot and enjoy.
