Barley is a really nutritious grain and makes a great risotto. It’s also half the price of risotto rice so it’s good for your budget and your body. This recipe is packed with green veg too, so defo makes a good contribution to your five a day.
Ingredients
How to Make It
- Heat a tablespoon of olive oil with the butter in a large saucepan, then add the leeks. Sauté them over a gentle heat until they’re soft and translucent, then stir in the garlic, thyme and barley. Stir until the barley looks glossy.
- Pour in the stock and bring it to the boil. Season with salt and pepper. Turn down the heat and simmer gently for about 25 minutes or until the barley is cooked, stirring every so often to make sure it isn’t catching on the base of the pan.
- Meanwhile, put a small amount of water in a separate pan. Add the sprouting broccoli. Simmer until just tender, then drain thoroughly. When the barley is cooked through and most of the liquid has been absorbed, stir in the broccoli, courgette and peas. Heat through until everything is piping hot.
- Add the grated cheese and beat it into the risotto until the mixture is lovely and creamy.