Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: british, Italian
Ingredients Method

Ingredients
  

  • 200g pearl barley
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 litre vegetable stock
  • 1 lemon (zest and juice)
  • 50g parmesan, grated
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 100g frozen peas
  • Salt and pepper to taste

Method
 

  1. Heat the olive oil and butter in a large pan over medium heat. Add the diced onion and cook for 5 minutes until soft.
  2. Add the garlic and pearl barley. Stir for 1 minute to coat the grains in the oil.
  3. Pour in the vegetable stock and dried thyme. Bring to the boil, then reduce to a simmer.
  4. Cover and cook for 30 minutes, stirring occasionally, until the barley is tender and most of the liquid is absorbed.
  5. Stir in the frozen peas and cook for 3 more minutes.
  6. Remove from the heat. Stir in the lemon zest, lemon juice and grated parmesan. Season with salt and pepper.
  7. Serve immediately in shallow bowls.