Green Risotto with Pearl Barley

Name: Green Risotto with Pearl Barley
Prep time: 10 min
Cook time: 47 min
Total time: 57 min
Yield: 4
Ingredients: 1 Celery Stick, finely sliced; Maldon Salt, to taste; Freshly Ground Black Pepper, to taste, to taste; 120g Grated Mozzarella, or sub for nutritional yeast; 4 slices Sourdough, toasted; 4 Garlic Cloves, minced; 200g Pearl Barley, rinsed; 1 litre Vegetable Stock; 200g Frozen Peas; 200g Frozen Edamame Beans; 1 Courgette, coarsely grated; 15g Fresh Basil, picked; 15g Fresh Mint, picked; 1 tbsp Olive Oil; 2 Leeks, finely sliced

by Emma Bardwell

Vegetarian

10m prep time

57m total time

Easy level

15 ingredients

Green Risotto with Pearl Barley recipe by Emma Bardwell

Pearl barley simmered with leeks and garlic, stirred with peas, edamame and courgette, then finished with basil and mint. I’ve topped with mozzarella here, but Parmesan or nutritional yeast works well too. Feel free to leave out the toasted sourdough for a lighter meal.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a large saucepan over a low heat and gently fry the leeks and celery with a generous pinch of salt – without browning them – until softened. Add in the garlic and cook for a minute or two until fragrant.

Step 2

Tip the rinsed pearl barley into the pan and stir to coat in the mixture, then add the veg stock and bring to a boil. Turn the heat down and simmer for 30 minutes.

Step 3

Add the peas, edamame beans and grated courgette and cook for a further 5–10 minutes or until the pearl barley is tender. Taste and season with salt and pepper.

Step 4

Turn off the heat and stir in the basil and mint until wilted. Serve in bowls topped with the mozzarella (or nutritional yeast, if using) and any fresh herbs you have remaining, along with the slices of toasted sourdough.

Ingredients
Based on 4 servings

1 Celery Stick, finely sliced 1 x Sainsbury's Celery
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
Freshly Ground Black Pepper, to taste, to taste 1 x Sainsbury's Black Peppercorn Grinder 50g
120g Grated Mozzarella, or sub for nutritional yeast 1 x Sainsbury's Grated Mozzarella Cheese 250g
4 slices Sourdough, toasted 1 x Sainsbury's Sourdough Medium Sliced White Bread, Taste the Difference 400g
4 Garlic Cloves, minced 1 x Sainsbury's Large Garlic
200g Pearl Barley, rinsed 1 x Sainsbury's Pearl Barley 500g
1 litre Vegetable Stock 1 x Knorr 4 x 28g Vegetable Stock Pots
200g Frozen Peas 1 x Sainsbury's Garden Peas 910g
200g Frozen Edamame Beans 1 x Sainsbury's Edamame Beans 500g
1 Courgette, coarsely grated 1 x Sainsbury's Courgettes Loose
15g Fresh Basil, picked 1 x Sainsbury's Fresh Packed Basil 30g
15g Fresh Mint, picked 1 x Sainsbury's Fresh Packed Mint 30g
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
2 Leeks, finely sliced 2 x Sainsbury's Leeks Loose