Summer vegetable pearl barley ‘risotto’

Heat 1 tbsp oil in a large pan and add the shallots and garlic. Cook gently for 2-3 minutes, until soft but not browned. Add the barley, stir to coat in the oil, then add the saffron and cook for 1 minute more. Pour in the wine, then simmer to reduce completely. Have the stock simmering in a pan and add it, 2 ladlefuls at a time, stirring occasionally and simmering to reduce each addition. This takes 40-45 minutes. Watch it but don’t stir constantly.

While the barley is cooking, prepare the vegetables. Heat the remaining oil, then add the carrots, stir to coat in the oil, then add 50ml of the hot stock and seasoning. Cover the pan and leave to steam cook for 3-4 minutes, until almost tender. Add the beans and asparagus, cover the pan again and cook for 3-4 minutes more until the vegetables are nearly cooked but still have bite. Add the peas and courgettes, stir to combine and cover the pan. Leave while you finish cooking the barley. The vegetables will steam in the little bit of liquid left in the bottom of the pan.

When the barley is tender and just retaining a bite, stir the chopped herbs into the vegetables and fold into the barley with the parmesan. Check the seasoning and serve in warm bowls with extra cheese on the side.