Dr Mobeus
Lemon and Herb Barley Risotto
Pearl barley is one of the best kept secrets in budget cooking. A 500g bag costs about 60p at most UK supermarkets and makes at least 4 meals. It has a nutty, chewy texture that works brilliantly in place of risotto rice, and unlike traditional risotto you can mostly leave it alone while it cooks. This lemon and herb version is fresh, filling and costs just 55p per portion.
Total cost: £2.20 (£0.55 per portion) – Serves 4 people. Prep: 5 mins | Cook: 40 mins
Lemon and Herb Barley Risotto
Pearl barley makes a brilliant budget swap for arborio rice in this bright, lemony risotto. Half the price, more fibre, and you do not need to stand over it stirring constantly.
Ingredients
Method
- Heat the olive oil and butter in a large pan over medium heat. Add the diced onion and cook for 5 minutes until soft.
- Add the garlic and pearl barley. Stir for 1 minute to coat the grains in the oil.
- Pour in the vegetable stock and dried thyme. Bring to the boil, then reduce to a simmer.
- Cover and cook for 30 minutes, stirring occasionally, until the barley is tender and most of the liquid is absorbed.
- Stir in the frozen peas and cook for 3 more minutes.
- Remove from the heat. Stir in the lemon zest, lemon juice and grated parmesan. Season with salt and pepper.
- Serve immediately in shallow bowls.
Tips and Variations
Add a handful of mushrooms with the onion for an earthier version. Any hard cheese works in place of parmesan – cheddar or pecorino are both good. Leftovers are excellent cold the next day with a drizzle of olive oil and extra lemon juice.
Is it cheaper to make this from scratch? Use our Cook vs Buy Calculator to compare the real cost of homemade vs shop-bought.
