Summer vegetable pearl barley ‘risotto’

Name: Summer vegetable pearl barley ‘risotto’
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 shallots, finely chopped; 2 clove/s garlic, finely chopped; 200 g pearl barley; 1 pinch saffron strands; 100 ml dry white wine; 750 ml vegetable or chicken stock, simmering; 100 g baby topped carrots, halved if large; 100 g fine green beans, topped, tailed and halved; 100 g asparagus tips, cut into 5cm pieces; 4 baby courgettes, trimmed and quartered; 80 g pack popped garden peas; 4 tbsp chopped mixed fresh herbs, all or some of parsley, mint, basil and chives; 15 g Parmigiano Reggiano, finely grated, plus more to serve

Risotto can be cooked in different ways, and here Mary Gwynn uses pearl barley to up the vegetables to grains ratio. This version works as a meal on its own or as an accompaniment to grilled fish or lamb.

0 out of 5 stars(0) Rate this recipe

VegetarianHealthySource of fibre1 of your 5 a day

Serves4
CourseAccompaniment
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 tbsp olive oil
2 shallots, finely chopped
2 clove/s garlic, finely chopped
200g pearl barley
1 pinch saffron strands
100ml dry white wine
750ml vegetable or chicken stock, simmering
100g baby topped carrots, halved if large
100g fine green beans, topped, tailed and halved
100g asparagus tips, cut into 5cm pieces
4 baby courgettes, trimmed and quartered
80g pack popped garden peas
4 tbsp chopped mixed fresh herbs, all or some of parsley, mint, basil and chives
15g Parmigiano Reggiano, finely grated, plus more to serve

Method

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.