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Pearl barley risotto with spring vegetables
Fruit and vegetables
2 banana
shallots
, diced
1 tbsp chopped fresh
thyme
3
garlic
cloves, crushed
100g/3½oz mixed peas,
broad beans
and asparagus
1 hispi
cabbage
, quartered
2 tbsp fresh
mint
leaves, chopped
1 tbsp chopped fresh
tarragon
1 banana
shallot
, diced
1
garlic
clove, crushed
1 tbsp chopped fresh
tarragon
Tins, packets and jars
1 litre/1¾ pint
chicken stock
1 tsp
Dijon mustard
Cooking ingredients
1
bay leaf
150g/5½oz
pearl barley
salt and
black pepper
1 tsp runny
honey
3 tbsp
olive oil
1 tbsp
red wine vinegar
salt and
black pepper
Dairy, eggs and chilled
30g/1oz unsalted
butter
30g/1oz unsalted
butter
20g/¾oz
Parmesan
, grated
20g/¾oz
pecorino
, cut into shards
Other
100g/3½oz
peas
Back to recipe
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