Eat Seasonally - Asparagus, Green Pea, and Mint Risotto
Apart from knowing you’re enjoying ingredients grown in-season, this recipe is packed full of prebiotics for good gut health.
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Cooking tools:
- Microplane
- Kitchen scale
- Steamer basket
- Stove
- Stockpot
- Skillet
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Wooden spoon
- Ladle
- Garlic press
- Peeler
- Serving bowl
Ingredients
- 2 bunches asparagus, ends trimmed and cut into 2-3cm pieces
- 1 cup green peas, podded
- 1 ½ litres low-sodium vegetable stock
- ¼ cup extra virgin olive oil
- 2 brown onions, peeled and finely chopped
- 2 cloves garlic, crushed
- 300g (approx. 1 ½ cups) pearl barley, rinsed
- ¼ cup shaved parmesan
- Sea salt
- black pepper
- Handful mint leaves, finely chopped
- Zest of ½ lemon
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