Spring Green Vegetable Pearl Barley Risotto
Recipe from Clodagh’s Weeknight Kitchen
Serves 2
INGREDIENTS:
25g (1oz) salted butter or 1 tablespoon olive oil
1 leek, diced
2 garlic cloves, crushed
1⁄2 celery stick, diced
200g (7oz) pearl barley
125ml (4fl oz) dry white wine
1 litre (13⁄4 pints) hot vegetable stock
100g (31⁄2oz) asparagus spears, cut into quarters
150g (51⁄2oz) fresh or frozen peas
100g (31⁄2oz) spring greens, such as spinach, pak choi and/or cabbage, chopped
30g (1oz) Parmesan cheese, grated, plus extra to serve
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped flat-leaf parsley
sea salt and freshly ground black pepper
METHOD:
1. Place an ovenproof casserole dish or heavy-based saucepan over a low heat and add the butter or olive oil. Stir in the leek, garlic and celery, cover and cook for 5 minutes until they have softened.
2. Remove the lid, stir in the pearl barley and cook for 2 minutes. Pour in the white wine and cook for 5 minutes until the liquid has reduced and the alcohol has evaporated.
3. Add the vegetable stock, stir to combine, then bring to a simmer and cook for 25 minutes, stirring occasionally, until the pearl barley is tender and most of the liquid has been absorbed.
4. Stir the asparagus, peas and spring greens into the risotto and cook for 5 minutes until the asparagus is just tender. Add the Parmesan, lemon juice and flat-leaf parsley and season with salt and pepper as required. Spoon the risotto into warmed serving bowls and serve with a scattering of extra Parmesan and black pepper.
