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Broad Bean & Pea Risotto

Broad Bean, Pea & Barley Risotto

Not your typical risotto, this has more of a chewy texture from the barley but very wholesome and the green from the beans and peas shine.


2 tbsp olive oil 1 small onion , finely chopped 2 large garlic cloves , crushed 150g pearl barley 700-800ml hot vegetable stock (I used homemade chicken stock) mix of broad beans and peas, podded, (fresh if possible, frozen if not)


The original recipe mixed through 3 Tbsp ricotta and 2 Tbsp parmesan before serving, I didn't have so I served with 3Tbsp fresh chilli feta on top. With a large serving of sautéed silverbeet, any cooked greens would be great.


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.


Tip in the beans and peas, mix through to warm.


Scatter with chopped parsley and cheese of choice










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