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
Plenty of other grains work well in risotto. Wholegrain spelt gives a nice, nutty texture, as does farro, a grain that's widely used in Italian dishes.
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)
50g Violife Original Flavour Block, finely grated
1. Trim the asparagus and cut in half. Cook in boiling water for 2 minutes, drain in a colander over a large measuring jug to keep 500ml of the cooking water. Whisk the bouillon into the jug.
2. Heat the 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 a further 5-10 minutes until the risotto is 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 grated Violife.
You can make this recipe using a regular risotto rice. The cooking time will be similar, but add a ladleful of stock at a time as the rice cooks to give a creamy result.
Typical values per serving:
1 of your 5 a day; high in folic acid.
This recipe was first published in June 2018.
Average user rating