Pearl barley risotto with spring vegetables
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2–4
Celebrate seasonal vegetables in all their green glory with this pea, broad bean and asparagus risotto.
Ingredients
For the pearl barley risotto
- 2 banana shallots, diced
- 1 tbsp chopped fresh thyme
- 1 bay leaf
- 3 garlic cloves, crushed
- 30g/1oz unsalted butter
- 100g/3½oz peas
- 150g/5½oz pearl barley
- 1 litre/1¾ pint chicken stock
For the spring vegetables
- 30g/1oz unsalted butter
- 100g/3½oz mixed peas, broad beans and asparagus
- 1 hispi cabbage, quartered
- 2 tbsp fresh mint leaves, chopped
- salt and black pepper
For the dressing
- 1 tbsp chopped fresh tarragon
- 1 banana shallot, diced
- 1 garlic clove, crushed
- 1 tsp runny honey
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- salt and black pepper
To garnish
Method
To make the pearl barley risotto, sweat the shallots, thyme, bay leaf, garlic and butter together in a pan.
Add the peas and fry for 10 minutes, then add the pearl barley. Add the stock, cover the pan and cook for 40 minutes or so.
Meanwhile, to make the spring vegetables, melt the butter in a frying pan then fry the peas, broad beans and asparagus. Season with salt and pepper, then finish with the fresh mint and set aside.
Heat a grill to its highest setting. Grill the cabbage quarters for 3–5 minutes or so all over to soften. Season well with salt and black pepper.
To make the dressing, mix all the ingredients together in a small bowl or jug. Taste and season with salt and pepper.
To serve, spoon the pearl barley risotto onto a plate, add the sautéed spring vegetables, then add some torn cabbage leaves and spoon over the dressing. Finally, garnish with the grated Parmesan, pecorino shards and tarragon.
