Nutrition and extra info
Nutrition: Per serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in most…
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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