Barley Risotto with Smoked Salmon and Spring Vegetables Recipe - Tefal

Ingredients

• 310 g pearl barley
• 83 g onion, finely chopped
• 125 ml white wine
• 500 ml reduced salt chicken broth
• 1 clove garlic, peeled and sliced
• 2 Actifry spoons olive oil
• 500 g blanched asparagus tips
• 125 g/4 oz frozen peas
• 83 g/3 oz grated parmesan
• 1/2 ActiFry spoon of each grated lemon zest and finely chopped fresh dill
• 125 g thin slices smoked salmon
• Salt and pepper.