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Bowl with risotto garnished with asparagus spears

Pearl barley risotto with asparagus, peas and spinach

This seasonal risotto is a great way to cook up delicious vegetables when they are at their absolute best in terms of flavour and nutrition. The freshness very nearly jumps out of the bowl.

Ingredients: 
•    2 tablespoons of olive oil
•    1 large leek, sliced
•    4 garlic cloves, chopped
•    400 grams of pearl barley
•    1 litre of vegetable stock
•    1 bunch of asparagus, slice into rough 1 centimetre pieces 
•    50 grams of peas (frozen are fine)
•    handful of parsley, leaves and stalks finely chopped
•    zest from 1 lemon
•    100 grams of spinach
•    bunch of basil, leaves and stalks
 

Method:
1.    Sweat the leek in the olive oil for about 3 minutes over a medium heat. Add the garlic and continue cooking for an additional minute, or until soft.
2.    Add the pearl barley, and toast for about 1 minute. Next add all of the stock and cook with the lid on for 25 minutes on a medium heat, you can stir for a creamier risotto, but if you need to get something else done, just occasionally scrape the bottom of the pan, if it dries out add a splash of boiling water.
3.    Add the asparagus, peas, spinach, lemon zest and parsley, and cook for an additional 5 minutes. We are aiming for all of the stock to be absorbed and the pearl barley to be cooked but not overly stodgy.
4.    Remove from the heat, add the basil, mix and enjoy

 

Recipe created for #FoodSavvy Norfolk & Suffolk