Pea zucchini artichoke barley risotto recipe Recipe - Better Homes & Gardens Australia
Hello healthy! Add barley to your pantry staples - it's healthy and filling with a nutty flavour!
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 brown onion, finely diced
- 1 clove garlic, crushed
- 200g pearl barley
- 600ml vegetable stock, hot
- 150g frozen peas
- 2 zucchinis, coarsely grated
- 6 artichoke hearts in brine, thickly sliced
- Sea-salt akes and freshly ground black pepper, to season
- 1⁄4 cup quark or cottage cheese
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