Barley Risotto with Broad Beans and Peas
A simple recipe for barley risotto using the pick of the spring crop of broad beans and fresh peas.
Servings 2
Calories 388kcal
Ingredients
- 100 g fresh or frozen broad beans
- 100 g fresh or frozen peas
- 75 g pearl barley
- 1 tbsp olive oil
- 1 small onion , peeled and diced
- 2 cloves garlic , crushed
- 60 ml vegan white wine (optional)
- 500 - 750 ml vegan vegetable stock
- 4 spring onions , trimmed and sliced
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh parsley
- freshly ground black pepper
Instructions
- If you're using fresh beans and peas pop them out of their pods (don't forget to enjoy stroking the blankety bed inside the broad bean shells!)
- Bring two small pans of water to the boil. Cook the broad beans for 3-5 minutes in one and the peas for 2-3 minutes in the other (or according to packet instructions if you are using frozen veg). Drain and refresh under cold water.
- Pod the beans (remove the outer skin by pinching a hole in one end and squeezing them out).
- Heat the olive oil in a large frying pan, add the onion and cook gently until soft.
- Add the garlic and barley and cook for a further minute.
- Add the wine and cook until it is absorbed.
- Add 500 ml vegetable stock and simmer, stirring occasionally, for 45 minutes until the barley is tender and the stock is absorbed (add more stock if necessary).
- Add the beans and peas and cook gently for a further two minutes, covered.
- Add the spring onions, fresh herbs and black pepper to taste.
- Serve.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 388kcal | Carbohydrates: 65g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 2524mg | Potassium: 639mg | Fiber: 14g | Sugar: 13g | Vitamin A: 3131IU | Vitamin C: 45mg | Calcium: 112mg | Iron: 4mg