Barley risotto with lemons and spring vegetables

main dish
Total: 45 min. | Active: 45 min.
vegan, lactose-free

Risotto has always been one of my go-to evening meals because it can be made in so many different ways. More recently, I have been using a mixture of classic Arborio rice and pearl barley. The Arborio rice guarantees the classic, creamy risotto texture, while the barley gives the dish a firm bite. A little lemon adds a light, fresh touch to this barley risotto.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

Barley risotto
1 tbsp olive oil
1  onion, finely chopped
2  garlic cloves, finely chopped
1  organic lemon, grated zest, juice set aside
110 g risotto rice (e.g. Arborio)
110 g hulled pearl barley
½ dl white wine
1 litre vegetable bouillon, hot
Vegetables
1 tbsp olive oil
100 g mixed mushrooms, in slices
100 g green asparagus, lower third peeled if necessary, cut into 1 to 2-cm-long pieces
50 g frozen peas
To serve
a little  flat-leaf parsley, leaves torn off
a little  rocket

How it's done

Barley risotto

Heat the oil in a wide non-stick frying pan. Add the onions, garlic and lemon zest, sauté briefly. Add the rice and pearl barley, sauté while stirring until the rice and pearl barley are translucent. Pour in the wine and reduce almost completely. Gradually add the bouillon, stirring frequently, so that the rice and pearl barley are always just covered with liquid. Simmer for approx. 25 mins. until the rice and pearl barley are creamy and al dente.

Vegetables

Heat the oil in a non-stick frying pan. Add the mushrooms, asparagus and peas, fry for approx. 5 mins. Mix into the barley risotto along with 2 tbsp of the reserved lemon juice.

To serve

Plate up the barley risotto, garnish with the parsley and rocket.

Show complete recipe