PEARL BARLEY RISOTTO WITH GARDEN GREENS

Preparation 20 minutes

Cooking 40 minutes

Serves 4 This light, creamy risotto is flavoured with white wine, cream and fresh Parmesan for a touch of luxury. Plus a generous, zingy green mix of fresh herbs, fresh and frozen vegetables and a crisp, peppery rocket garnish.

25g butter 140g onion, finely chopped 2 garlic cloves, finely chopped 1 tbsp freshly chopped mint 1 tbsp freshly chopped parsley 250g pearl barley 1 litre hot vegetable stock 125ml dry white wine 4 tbsp double cream 70g leeks, thinly sliced 2 spring onions, finely chopped 115g fresh peas, podded weight 115g fresh broad beans, podded weight 40g Parmesan, freshly grated 50g rocket leaves

1 Heat the butter in a large deep frying pan, add the onion, garlic and chopped herbs and cook for 2-3 minutes over a low heat until just beginning to soften but not colour. Stir in the pearl barley, coat in the butter and cook for 2-3 minutes.

2 Pour in 450ml of the hot stock, increase the heat and bring to the boil, stirring. Reduce the heat, cover and simmer for 30 minutes, stirring from time to time and topping up with extra stock as needed until the barley is tender.

3 Pour in the wine and stir well. Drizzle over the cream, then sprinkle the leeks, spring onion, peas and beans on top. Stir together, cover and simmer for 3-4 minutes until the vegetables are hot and just tender and the barley has absorbed most of the liquid. Stir in half the Parmesan and mix well.

4 Adjust the seasoning to taste and stir in a little boiling water if the risotto is very thick. Spoon into bowls and top with the rocket and the remaining grated Parmesan.