Save to your scrapbook
Asparagus & barley risotto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tsp vegan vegetable bouillon
1 tbsp olive oil
4 shallots, thinly sliced
2 cloves garlic, crushed
150g pearl barley
3 large sprigs tarragon, leaves only
Freshly ground nutmeg (about ¼ tsp)
40g vegan original block, finely grated
1. Trim and halve the asparagus. Cook in boiling water for 2 minutes, then drain in a colander over a large measuring jug to keep 500ml of the cooking water. Whisk the bouillon into the water.
2. Heat the olive oil in a saucepan and fry the shallots for 3 minutes. Tip in the garlic and pearl barley and cook for 2 minutes, stirring. Add the stock and cook over a medium heat for 20 minutes, stirring frequently. Add the tarragon and cook for 5-10 minutes until the risotto has thickened and the grains are tender.
3. Stir in the asparagus and nutmeg and cook for another couple of minutes, adding a splash of water if the consistency is dry. Serve in shallow bowls, scattered with the grated vegan block.
Cook’s tip This is a great use for pearl barley, but you could use risotto rice or another grain if you have it. Just adjust the cooking time according to pack instructions and add a little more liquid to loosen if needed.
Typical values per serving:
1 of your 5 a day; source of fibre; source of protein; high in folic acid.
This recipe was first published in June 2020.