Barley & broad bean risotto

broad bean midweek meals pearl barley ricotta risotto

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Source

Ingredients

2 tbsp olive oil

1 small onion , finely chopped

2 large garlic cloves , crushed

150g pearl barley

700-800ml hot vegetable stock

250g frozen broad beans , podded, defrosted

1 lemon , zested

1 tbsp finely chopped mint , plus extra to serve

3 tbsp ricotta

1 tbsp finely chopped basil

2 tbsp parmesan or vegetarian alternative, grated, plus extra to serve

Method

Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.

Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.