Pearl Barley and Courgette Risotto from The Organised Cook: The Life-changing Way to Save Time, Shop Smarter and Eat More Healthily by Amelia Freer

Name: Pearl Barley and Courgette Risotto from The Organised Cook: The Life-changing Way to Save Time, Shop Smarter and Eat More Healthily by Amelia Freer
Total time: 65 min
Ingredients: basil leaves, to serve; large handful of grated Parmesan (or pecorino or vegan Parmesan); 1 tbsp mascarpone (optional); zest and juice of 1 lemon; 2 medium courgettes (about 400g), cut into thin slices; 1 1/2 litres vegetable stock; 50 ml white wine; 250 g pearl barley; 4 sprigs of thyme, leaves picked; 1 clove garlic, finely sliced; 4 mushrooms (about 100g), finely diced; 1 shallot or 1 small white onion, finely sliced; olive oil for frying

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I always think of making risotto as a mindful experience – the gentle stirring and slow adding of stock is soothing and provides a good opportunity to enjoy som

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