Barley & broad bean risotto

Swap rice for pearl barley to make this broad bean risotto with ricotta and herbs. It's easy to prepare and makes an easy midweek meal that's full of flavour

Prep:25 mins
Cook:45 mins

Serves 2
Easy

Nutrition per serving

kcal 670
fat 24g
saturates 9g
carbs 78g
sugars 6g
fibre 13g
protein 28g
salt 0.4g

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 large garlic cloves, crushed
150g pearl barley
700-800ml hot vegetable stock
250g frozen broad beans, podded, defrosted
1 lemon, zested
1 tbsp finely chopped mint, plus extra to serve
3 tbsp ricotta
1 tbsp finely chopped basil
2 tbsp parmesan or vegetarian alternative, grated, plus extra to serve

Method

Heat the oil in a large saucepan. Add the onion along with a pinch of salt and gently fry for 8-10 mins or until softened. Stir through the garlic and cook for 1 min. Tip in the pearl barley and 600ml of the stock. Bring to the boil, lower to a simmer and cook for 35 mins, stirring regularly, until nearly all the liquid has been absorbed and the pearl barley is tender. Add the remaining stock, a splash at a time, to loosen if it looks too thick.
Roughly chop half of the podded broad beans (or pulse a few times in a food processor), keeping the rest whole. Stir all the broad beans into the risotto along with the lemon zest, mint, ricotta, basil and parmesan (with a splash more stock or water if it looks dry). Season, then serve in bowls with extra mint and parmesan scattered over.